For the Rémoulade: 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.

For the Oysters: In a medium bowl or shallow baking dish, whisk together flour, cornmeal, and Creole seasoning. In a second medium bowl or shallow baking dish, whisk together eggs and ⅓ cup flour mixture. The mixture should have the consistency of a thick pancake batter. Adjust consistency with additional flour mixture if necessary.

Working in batches, place oysters in flour mixture and toss to evenly coat. Shake off excess flour. Transfer oysters to egg mixture and turn to thoroughly coat. Allow excess batter to drip back into bowl. Return oysters to flour mixture. Toss gently in flour mixture to fully coat. Repeat dredging process with remaining oysters.

In a large Dutch oven, heat oil over medium-high heat to 375°F (190°C). Working in batches if necessary, 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 wire rack set inside a rimmed baking sheet. Season with salt to taste.

For Serving: Open rolls and spread cut sides with rémoulade. Divide lettuce, tomatoes, pickle chips, and oysters evenly among rolls. Serve immediately.