Shrimp and Oyster Po' Boys

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24 medium-sized oysters, shucked

1 1/2 pounds medium shrimp, peeled and deveined

2 cups buttermilk

2 tablespoons hot sauce, plus more for sandwich

2 cups fine ground cornmeal

1 1/2 tablespoons onion powder

1 1/2 tablespoons garlic powder

1 1/2 teaspoons smoked paprika

Pinch cayenne

Peanut oil, for deep-frying

Kosher salt

2 soft sub or hoagie rolls

Creole Mayonnaise, recipe follows

Finely shredded iceberg lettuce

Tomato slices

Lemon wedges

Creole Mayonnaise (Remoulade):

2 cups mayonnaise

1 cup sour cream

1/2 cup roughly chopped cornichons

1 tablespoon creole mustard

2 tablespoons Louisiana hot sauce

2 tablespoons chopped fresh flat-leaf parsley

1/2 lemon, juiced

Kosher salt and freshly ground black pepper