Remoulade
To prepare the remoulade. Combine the mayonnaise, scallions, celery, parsley, relish, vinegar, mustard, capers, Worcestershire sauce ad pepper sauce in a bowl. Set aside.

Oysters
Combine the bread crumbs, flour, black pepper and cayenne. Toss with your fingertips to combine. Drain the oysters of any liquid and dry thoroughly. Dip the oysters, one at a time, into the beaten eggs and roll in the bread crumb mixture.

Heat 1/4 cup of the oil in a large skillet until it shimmers. Add half the oysters and fry, turning once, until the oysters are browned and cooked through, 4 to 5 minutes. Repeat with the remaining oil and oysters.

To serve.
Toast the roll halves. Layer the oysters, tomato slices and lettuce evenly on 8 halves and top with the remaining halves. Place remoulade and lemon wedges on the side.