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1
For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well.
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2
Add the oysters and any liquid from shucking.
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3
Cover and refrigerate 15 minutes.
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4
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
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5
Heat the oil to 350 degrees F in a large cast-iron skillet.
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6
Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere.
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7
Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side.
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8
Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
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9
For the sandwiches: Preheat the oven to a low broil.
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10
Butter the rolls and place on a baking sheet.
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11
Broil until golden, 2 to 3 minutes, and remove from oven.
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12
Spread Miss Dixie's Remoulade on both sides of the rolls.
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13
Layer on the oysters, lettuce, tomatoes and pickles.
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14
Top with other half of bread and serve immediately.
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15
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
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16
Scrape down sides as needed.
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17
Refrigerate until ready to use.
