Place oysters and oyster liquor in a large bowl.

Add 2 tablespoons of seafood seasoning to the oysters and stir well.

In a medium bowl, combine flour, cornflour, cornmeal, and the remaining 1 tablespoon of seafood seasoning.

Heat 2 inches or more of vegetable oil in a deep-fryer or large saucepan to 375°F.

Drain the oysters.

Use a slotted spoon to toss the oysters lightly and quickly in the seasoned flour mixture.

Shake off excess flour and carefully slip each oyster into the hot oil.

Fry in a single layer in batches until crispy and golden brown, 1 to 1-1/2 minutes.

Do not overcook. Adjust heat as needed to maintain the temperature at about 375°F.

Drain on paper towels.

Cut open the French bread and bake in a 350°F oven for 3 minutes.

Spread your favorite tartar sauce on the bottom and top halves of the French bread.

Load up the oysters on the bottom half.

Place lettuce and tomatoes on the top bun.

Close the sandwich and serve.

Gently press the top and bottom bread together to make it easier to eat.