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1
Drain oysters and cover with milk in a bowl for 30 minutes.
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2
Mix the ingredients for the wet dredge in a medium sized bowl.
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3
In a resealable bag add all ingredients for the dry dredge.
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4
Seal bag and shake well to mix
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5
Heat oil in deep fryer to 360 F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat.
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6
Next transfer to the bag with the dry dredge, seal and shake to coat.
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7
Deep fry for 3 minutes and are golden brown.
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8
Transfer to paper towel to remove excess oil.
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9
Repeat step till all oysters have been deep fried.
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10
To assemble.
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11
Cut buns length wise.
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12
Add a remoulade sauce to both side of bun.
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13
Place a generous amount of fried oysters on bottom half of bun.
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14
Add lettuce and tomatoes.
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15
Serve immediately while oysters are still hot.
