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1
To make the chipotle mayonnaise: Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
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2
To make the oysters: Heat oil in a deep heavy pot (preferably a cast iron Dutch oven) over high heat until it registers 375 degrees F on deep-fat thermometer, about 12 minutes.
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3
While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl.
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4
Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well.
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5
Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
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6
Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes.
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7
Transfer with a slotted spoon to paper towels to drain.
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8
Coat and fry remaining oysters in same manner, returning oil to 375 degrees F for each batch.
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9
To assemble the sandwich: Halve loaf crosswise and horizontally, cutting all the way through, and spread 1 cut side of each piece with mayonnaise.
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10
Sandwich oysters and lettuce between bread, pressing gently.
