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1
For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl.
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2
Refrigerate until ready to use.
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3
For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well.
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4
Add the oysters (or shrimp) and any liquid from shucking.
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5
Cover and refrigerate 15 minutes.
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6
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
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7
Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
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8
Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere.
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9
Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side.
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10
Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
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11
For the sandwiches: Preheat the oven to a low broil.
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12
Butter the rolls with the garlic butter and place on a baking sheet.
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13
Broil until golden, 2 to 3 minutes.
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14
Spread Donkey Sauce on both halves of each roll.
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15
Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll.
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16
Serve immediately.
