Oyster Po'Boy

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1/2 cup mayonnaise

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2/3 cup yellow cornmeal

1/2 teaspoon each salt, pepper and cayenne

2 dozen shucked oysters, drained

Vegetable oil, for deep-frying

4 (3 to 4-ounce) French bread rolls

3 cups shredded iceberg lettuce

2 beefsteak tomatoes, thinly sliced