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For fried oysters:
6 cups vegetable oil
1 large egg
1/4 cup whole milk
2 1/2 teaspoons salt
1 1/2 cups cornmeal
1/4 teaspoon black pepper
2 cups shucked oysters, drained (about
36)
For assembling sandwich:
1 (12- to 14-inch-long) loaf soft-crusted
bread
3 cups shredded iceberg lettuce
lemon wedges
Whisk together mayonnaise, chipotle, and lemon
juice and chill
mixture, its surface covered with plastic wrap.
Heat oil in a deep heavy pot (preferably a cast-iron
Dutch oven)
over high heat until it registers 375F on deep-fat
thermometer, about
12 minutes. While oil is heating, whisk together
egg, milk, and 1
teaspoon salt in a bowl. Shake cornmeal, remaining
1 1/2 teaspoons
salt, and pepper in a plastic or paper bag until
combined well.
Working in batches, add oysters to egg mixture,
then lift out,
letting excess drip off, and transfer to cornmeal
in bag, shaking to
coat well. Carefully transfer to oil, knocking
off excess coating,
and fry, turning occasionally, until golden and
just cooked through,
1 to 2 minutes. Transfer with a slotted spoon to
paper towels to
drain. Coat and fry remaining oysters in same manner,
returning oil
to 375F for each batch.
Halve loaf crosswise and horizontally, cutting
all the way through,
and spread one cut side of each piece with mayonnaise.
Sandwich
oysters and lettuce between bread, pressing gently.
