Whisk together the mayonnaise, vinegar, and lemon juice in a large bowl. Add the carrot and cabbages law mix and toss to combine. Cover and refrigerate.
Line a plate with paper towels, rinse the oysters, and let them drain on the lined plate.
Mix the cornmeal, flour, salt, garlic, oregano, basil, paprika, thyme, onion, white pepper, and dried mustard in a large bowl. Whisk the eggs in a medium bowl. Transfer the oysters to the egg mixture to coat, letting the excess drip off, then coat them one at a time in the dry mixture. Set aside.
Line another plate with paper towels and set aside. Heat the oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little of the dry spice mix in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the oysters about 2 minutes on each side, until golden brown. Remove the oysters to the lined plate. While still hot, sprinkle them with salt.
Slice open the rolls and lightly toast them. Place desired amount of oysters on the sandwich and top with coleslaw. Serve immeditely.