Deep-Fried Oysters with Fennel and Orange Salad

Rinse and trim the fennel, then cut into thin slices. Peel the oranges, making sure to remove all of the bitter white pith. Remove the whole fruit segments, collecting any juice created in a bowl. Squeeze the juice from remaining orange pulp into the bowl. Mix the orange juice with the olive oil and lemon juice. Season to taste with salt and pepper. Rinse the chives, pat dry, and thinly slice. Mix the chives into the vinaigrette. 

For the sauce, mix the mayonnaise with the yogurt, ketchup, and the balsamic vinegar. Peel the garlic and pass through a press into the sauce. Season to taste with salt and pepper. 

Preheat the oven to 100°C (approximately 215°F). Heat the oil in a saucepan, and whisk the eggs together with the milk. Remove the oysters from the shell and coat in flour. Add the oysters to the egg-milk mixture, then coat in the breadcrumbs. Fry the oysters for 2-4 minutes, until golden brown. Remove from the oil, drain on paper towels, and keep warm in the oven until all the oysters have been cooked.