Oyster Po' Boy

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1 cup buttermilk

1 egg, beaten

2 tablespoons hot pepper sauce (recommended: Crystal)

1 teaspoon dried basil

1 teaspoon granulated garlic

1 teaspoon ground white pepper

16 medium-size oysters, shucked, liquid reserved

1/2 cup panko breadcrumbs

1/4 cup cornmeal

1/4 cup flour

2 tablespoons dried basil

2 tablespoons granulated garlic

1 teaspoon cayenne pepper

2 to 3 teaspoons sea salt, divided

1 teaspoon fresh cracked black pepper

1/2 teaspoon hot paprika

1 1/2 cups canola oil

1 to 2 teaspoons sea salt

4 soft French or hoagie rolls, split

3 tablespoons butter, softened

Miss Dixie's Remoulade, recipe follows

1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded

2 to 3 heirloom tomatoes, sliced 1/4-inch thick

1/2 cup thin sliced dill deli-style pickles

2/3 cup mayonnaise

1/3 cup loosely packed Italian flat-leaf parsley

2 tablespoons Memphis-style BBQ sauce

2 tablespoons Creole-style mustard

1 teaspoon Sriracha sauce

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

2 green onions, ends trimmed, roughly chopped

1 lemon, juiced

1 medium Anaheim pepper, roughly chopped

1/3 large red bell pepper, seeds removed

1/2 stalk celery

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