Ingredients

Steps

• Mix all remoulade ingredients together in a bowl and adjust seasoning to taste.
• Combine cornmeal, cumin, fennel, cayenne, salt, and pepper in a bowl for the crust.
• Whisk eggs and 285ml of milk together in a separate bowl to create an egg wash.
• Dry shucked oysters then dip each into the egg wash followed by the cornmeal mixture.
• Heat oil in a large pan until a breadcrumb sizzles gently.
• Deep-frycoated oysters for 2-3 minutes until golden and drain on kitchen towels.
• Split and butter a warmed French stick and layer with lettuce, remoulade, and fried oysters.
• Serve the sandwich immediately.