Heat oil in cast iron skillet to 350 degrees.
Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal mixture and drop one at a time into hot oil. Fry until golden and crispy (approximately five minutes), remove, drain and assemble BLT’s.
Cut two-inch wide sections from the romaine leaves. Cut across the leaves so that each piece has a center rib piece.
Place 2 teaspoons of remoulade and one teaspoon of chopped bacon on the center of each romaine strip. Top with a fried oyster and wrap the lettuce around the oyster. Pierce the center with a decorated toothpick to secure the oyster.