Step 1

In a large bowl, whisk together the Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined.

Step 2

Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.

Step 3

Pour some oil into a large frying pan and heat to 350°.

Step 4

Add the flour, cornmeal, Cajun seasoning, and salt to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.

Step 5

Remove the shrimp from the refrigerator and add a handful to the pan with the flour-cornmeal mixture.

Step 6

Toss very well to make sure it is coated on all sides.

Step 7

Set aside on a sheet tray lined with parchment paper and repeat the process until all the shrimp have been coated in the batter.

Step 8

Add half the shrimp to the hot oil and cook for 2 to 3 minutes or until golden brown and the shrimp are cooked through. Do not overcook.

Step 9

Set the shrimp on a sheet tray with a rack to drain any excess oil. Repeat the process with the remaining half of the battered shrimp.

Step 10

Spread some butter on each half of the sliced French bread.

Step 11

Toast the bread butter on a flat top or in a pan over low to medium heat until brown and toasted.

Step 12

Place some lettuce down on the bottom toasted slices of bread.

Step 13

Next, evenly spread the tomatoes and pickles.

Step 14

Place on as many shrimps as you can.

Step 15

Spread a generous helping of the mayonnaise or remoulade on the top slice of bread and then add it to the top of the sandwich.