Soak oysters in buttermilk or milk for two hours, then drain well.

Sift plain flour with cornflour and season. Whisk mayonnaise with mustard, paprika, cayenne, lemon juice, sea salt and pepper to taste.

Finely shred lettuce. Heat oil until a small cube of bread fries to golden brown in 30 seconds. Drain oysters and toss in flour mixture until coated.

Deep-fry in batches of two or three until golden then drain on kitchen paper and keep warm. Split rolls from top and spread insides with spiced mayo. Stuff each with lettuce, tomato, pickle and two oysters, scatter with sea salt and pepper and serve hot. Did I say to serve with a cold beer?