Ingredients

Wet Soak:

• 1 cup buttermilk
• 1 egg, beaten
• 2 tablespoons hot pepper sauce (recommended: Crystal)
• 1 teaspoon dried basil
• 1 teaspoon granulated garlic
• 1 teaspoon ground white pepper
• 16 medium-size oysters, shucked, liquid reserved

Breading and Frying:

• 1/2 cup panko breadcrumbs
• 1/4 cup cornmeal
• 1/4 cup flour
• 2 tablespoons dried basil
• 2 tablespoons granulated garlic
• 1 teaspoon cayenne pepper
• 2 to 3 teaspoons sea salt, divided
• 1 teaspoon fresh cracked black pepper
• 1/2 teaspoon hot paprika
• 1 1/2 cups canola oil
• 1 to 2 teaspoons sea salt

Sandwiches:

• 4 soft French or hoagie rolls, split
• 3 tablespoons butter, softened
• Miss Dixie's Remoulade, recipe follows
• 1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
• 2 to 3 heirloom tomatoes, sliced 1/4-inch thick
• 1/2 cup thin sliced dill deli-style pickles

Directions

Miss Dixie's Remoulade:

• 2/3 cup mayonnaise
• 1/3 cup loosely packed Italian flat-leaf parsley
• 2 tablespoons Memphis-style BBQ sauce
• 2 tablespoons Creole-style mustard
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 2 green onions, ends trimmed, roughly chopped
• 1 lemon, juiced
• 1 medium Anaheim pepper, roughly chopped
• 1/3 large red bell pepper, seeds removed
• 1/2 stalk celery