1/2 cup buttermilk
1 tablespoon plus 2 teaspoons hot sauce, divided
24 farm-raised oysters, shucked
1/2 cup mayonnaise
4 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons dill pickle brine
2 teaspoons kosher salt, divided
1/2 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sumac
1 small head iceberg lettuce, cut into 1/2-inch ribbons
1 quart peanut oil
3/4 cup finely ground white cornmeal
3/4 cup panko breadcrumbs
1 teaspoon freshly grated nutmeg
Four 6- to 8-inch banh mi or French bread rolls
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