Shrimp and Oyster PoBoys

Ingredients

• 1 cup buttermilk
• 2 tablespoons plus 2 teaspoons Louisiana-style hot sauce
• 20 medium shrimp (about 6 ounces), peeled and deveined
• 12 medium oysters (1 to 1 1/2 pounds), shucked and drained
• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish
• 2 tablespoons Creole mustard
• 1 tablespoon fresh lemon juice, plus wedges for serving
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying
• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon Cajun seasoning
• Kosher salt and freshly ground pepper
• 4 hoagie or French-style soft rolls, split
• Sliced tomatoes and shredded iceberg lettuce, for topping

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