1/2 head iceberg lettuce, shredded
4 soft hoagie rolls or bakery-style po' boy rolls
1/2 cup sliced pickles
1 large ripe tomato, sliced into 6 slices, then cut into half moons
1/2 cup mayonnaise
2 tablespoon fresh parsley leaves, finely chopped
2 teaspoons lemon juice
1 teaspoon Creole mustard
1 teaspoon Worcestershire sauce
Generous dash Louisiana-style hot sauce, plus more for serving
Kosher salt and freshly ground black pepper
8 ounces shucked oysters
8 ounces small shrimp, peeled and deveined, tails removed
1 teaspoon Cajun seasoning
3/4 cup all-purpose flour
2 large eggs, beaten
3/4 cup yellow cornmeal
Peanut oil, for frying
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