1 pound medium shrimp, shelled, deveined and with tails removed
3/4 cup fine cornmeal
3/4 cup flour
1 Tbsp Cajun seasoning
1 teaspoon salt
2 eggs, beaten
Peanut oil for frying
1/2 head iceberg lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayo
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (Crystal, Tabasco, etc)
1 large garlic clove, minced and smashed
1 Tbsp sweet paprika
1-2 teaspoons Cajun seasoning
Make the remoulade sauce:
If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.
Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.
Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.