Shrimp Po Boy Sandwich

Ingredients

• 1 pound shrimp with tails removed shelled deveined
• 0.8 cup cornmeal fine
• 0.8 cup flour 
• 1 Tbsp cajun spice 
• 1 teaspoon salt 
• 2  eggs beaten
• 4 servings vegetable oil; peanut oil preferred for frying
• 0.5 head iceberg lettuce shredded
• 2  tomatoes sliced
• 4 small sandwich rolls french
• 0.3 cup mustard 
• 1.3 cups mayo 
• 2 teaspoons horseradish prepared
• 1 teaspoon juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer) 
• 1 teaspoon hot sauce (Crystal, Tabasco, etc)
• 1 large garlic clove minced smashed
• 1 Tbsp paprika sweet
• 1 teaspoons cajun spice 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. 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.
2. Heat oil in pan:
3. 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.
4. 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.
5. Fry shrimp: 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.
6. Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.
7. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
8. 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.
9. Serve at once with hot sauce and a beer.