1. In a medium sauté pan, heat about 1 inch of oil to very hot.
2. Mix the rice powder according to package directions. You will get a light, airy batter.
3. Roll each oyster in the batter to coat.
4. Test the oil; it should hiss when a drop of water hits it. Ease the oysters into the pan with a slotted spoon. Fry until lightly browned, turning as necessary. Remove and drain on paper towel.
5. Brush the bread with the Monkfish liver oil and sea salt, then grill, turning once, until browned around the edges.
6. Slice the Monkfish liver thinly and top the toasts.
7. Toss the greens with vinaigrette. Place it on a platter, surrounded by the warm fried oysters.
8. Serve the salad with the Monkfish liver canapés.
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