In a medium bowl, beat the eggs; stir in
oysters and let stand for 5 minutes.
In a large food storage bag, combine the
cornmeal, flour, 1 1/2 teaspoons salt, Cajun
seasoning, and 1 teaspoon pepper.
Take an oyster from the beaten egg, let excess
drip off, and toss in the bag. Shake until well
coated. Repeat with remaining oysters.
Fry the oysters in batches for about 3 minutes,
or until golden brown. Remove to paper towels
Split 1 roll or section; spread with mayonnaise
or Louisiana remoulade sauce. On the bottom of
the roll, arrange layers of shredded lettuce,
oysters, tomato slices, and sliced dill
pickles. Sprinkle with salt and pepper.
Repeat with remaining rolls, oysters, and
filling ingredients. Enjoy!