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1
Line a plate with paper towels and set by the cooktop.
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2
In a small bowl, combine the mayonnaise, hot sauce, and lemon juice.
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3
Season with salt and pepper and set aside.
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4
Heat the oil in a deep, heavy-bottomed pot over high heat until it reaches 375F on a deep-fat thermometer.
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5
Meanwhile, combine the egg, milk, and 1 teaspoon of salt in a bowl.
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6
Combine the cornmeal, 1 1/2 teaspoons of salt, and pepper to taste in a second bowl.
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7
Working in batches, and being sure to return the oil to 375F for each batch, add the oysters to the egg mixture, remove with a slotted spoon, letting any excess drip off, and transfer to the cornmeal mixture, tossing to coat well.
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8
Carefully transfer the oysters to the oil and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes.
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9
Using a slotted spoon, transfer to the prepared plate to drain.
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10
Season with salt and pepper.
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11
To serve, spread the cut sides of the baguette with the seasoned mayonnaise and Creole mustard.
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12
Arrange the fried oysters, lettuce, and tomato on the bottom half of the bread and cover with the top half.
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13
Using a serrated knife, slice the sandwich into 4 to 6 portions and serve immediately.
