New Orleans oyster po’boy sandwich

Method

1. To make the mayonnaise, whisk the egg yolks with the Dijon mustard and season well. Slowly add the sunflower oil in a trickle, whisking until you have a silky mayonnaise. Add lemon juice to taste. Spread the rolls with the mayo, then fill with 2-3 gem lettuce leaves.
2. Set a deep pan half-filled with the frying oil over a medium-high heat and bring up to 180°C (a piece of bread will brown in 40 seconds). Put the seasoned flour, beaten egg and cornmeal/polenta into separate bowls. Pat the oysters dry with kitchen paper, then dip them into the flour, the egg, then the cornmeal/polenta and carefully lower into the hot oil. Fry for 3 minutes until golden and crisp yet still juicy inside, then remove to drain on kitchen paper. While still hot, divide the oysters among the rolls and splash with the hot sauce.