In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate for at least 30 minutes.

Cook the Bacon

In a skillet, cook the bacon over medium heat until crispy. Remove from skillet, crumble, and set aside.

Prepare the Remoulade

In a small bowl, mix together mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, minced garlic, salt, and black pepper until well combined. Set aside.

Cooking the Oysters

Bread the Oysters

In a shallow dish, whisk together flour, cornmeal, eggs, milk, salt, and black pepper. Dip each oyster into the batter, ensuring they are well coated.

Fry the Oysters

In a large skillet, heat oil over medium-high heat. Fry the breaded oysters in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Assembly

Plate the Dish

On a serving platter, layer the slaw, top with fried oysters, sprinkle with crumbled bacon, and drizzle with remoulade. Serve immediately.