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1
Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
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2
With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
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3
Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
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4
Transfer to a small bowl and set aside, refrigerated.
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5
Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
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6
Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
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7
Shake off any excess flour just before frying.
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8
Set up your sandwiches so they can be assembled as soon as the oysters are fried.
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9
Split the French bread rolls lengthwise.
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10
For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
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11
You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
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12
Over high heat, heat the oil until very hot.
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13
Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
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14
Drain the oysters on paper towels.
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15
Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.
