Ingredients

• Peanut oil, for frying
• 2 jalapenos, minced
• 2 plum tomatoes, seeded and minced
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 lemon, zested, plus 1/2 lemon, juiced
• 1 lime, zested, plus 1/2 lime, juiced
• 1 cup mayonnaise
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne
• Kosher salt and freshly ground black pepper
• 20 oysters, shucked
• 3 eggs, beaten
• 1 cup panko bread crumbs
• 1/2 lemon, juiced
• Mayonnaise
• Arugula
• 4 to 5 French rolls, split

Instructions

1. Watch how to make this recipe.
2. Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
3. Relish:
4. Mix all ingredients in a bowl and set aside.
5. Oysters:
6. Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
7. To assemble sandwiches:
8. Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.