Fried Oyster Po’boys

INGREDIENTS

• 1 cup mayonnaise (purchased, or see recipe at left)
• 1 Tbs. minced cornichons
• 1 Tbs. nonpareil capers, rinsed
• 1 Tbs. minced fresh flat-leaf parsley
• 2 tsp. minced fresh tarragon
• 1 tsp. spicy brown mustard, preferably Creole
• 1/2 tsp. anchovy paste
• 1 small clove garlic, minced
• 1 lb. shucked oysters
• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup all-purpose flour
• 1 1/4 tsp. kosher salt
• 1/2 tsp. sweet paprika, preferably Hungarian or Spanish
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. granulated garlic
• 1/8 tsp. cayenne pepper
• 3 eggs
• Canola oil for deep-frying
• 4 soft French or Italian rolls, split
• Shredded iceberg lettuce for serving
• Tomato slices for serving