For the Oysters: Set a wire rack inside a rimmed baking sheet and line with paper towels. In a medium bowl or shallow baking dish, whisk together corn flour and Creole seasoning. In a second medium bowl or shallow baking dish, whisk cold eggs. In a large Dutch oven, heat oil over medium-high heat to 375°F (190°C).

Meanwhile, working in batches of six or so oysters, transfer cold, drained oysters to egg mixture and turn to thoroughly coat. Allow excess batter to drip back into bowl. Place oysters in corn flour mixture and toss gently to fully coat.

Carefully add the oysters to the oil and cook, stirring occasionally with a spider skimmer, until golden brown, 2 to 3 minutes. Transfer cooked oysters to prepared wire rack and immediately season lightly with salt. Repeat dredging and frying with remaining oysters.

For Serving: Open bread or rolls, and spread cut sides with mayonnaise and/or your condiments of choice. Divide the remaining ingredients evenly among the bread or rolls, placing tomatoes and pickles (if using) against top of roll, followed by lettuce. Pile a generous helping of oysters on the bottom half. Smush together, serve immediately, and enjoy.

For the Rémoulade, If Making: In a small bowl, stir together mayonnaise, minced pickles, horseradish, hot sauce, mustard, Worcestershire sauce, lemon juice, and garlic until thoroughly combined. Season to taste with salt and pepper. Set aside.