Method: Shuck the oysters, being careful that they are whole after being shucked. Dredge each oyster in flour, shaking off any excess, then egg and then bread crumbs. This is a breaded oyster, keep cold until ready to use.
Method: Mix the sliced red onion with the sugar and vinegar and let sit at room temperature for about two hours until they change color and begin to wilt. Drain from the liquid and keep cold until ready to use.
Method: Place everything except the oils in a food processor and puree. While the machine is on, slowly drizzle in all of the oils, making sure it is emulsified. If the mixture becomes too thick use a little cold water to thin out then continue with the oil. This can be made a day ahead.
To assemble: Warm the canola oil up in a sauté pan until about 325 degrees. Fry each breaded oyster on both sides until golden brown. Carefully remove from the pan to paper towel, season with salt and pepper. In a sauté pan melt the butter and lightly toast the inside of the rolls. On the bottom of each roll spread a layer of the aioli, then the pickled onion, baby greens and top with the warm oyster.