In a medium bowl, stir together the mayonnaise, pickle relish, mustard, hot sauce, garlic powder, onion powder, paprika, and salt. Place in the fridge until ready to assemble the sandwiches.
Preheat a deep fryer or a heavy bottom skillet with deep sides (add enough oil to go up the side of the pan 2-3 inches) until it reaches 350°F.
Toss the shrimp with the creole seasoning in a medium bowl.
Add the buttermilk and hot sauce, and stir to combine.
In a medium shallow bowl, stir together the flour and cornmeal.
Line a sheet tray with parchment paper. Place a wire rack over another sheet tray and set aside.
One at a time, take a shrimp out of the buttermilk mixture and let the excess drip off.
Place it into the flour mixture and press it in until well coated. Shake off excess and place on the prepared sheet tray. Repeat with all the shrimp.
Fry in batches until golden brown and cooked through, 3-4 minutes. Place shrimp on the wire rack over the sheet tray and repeat with all of the shrimp.
Open the hoagie rolls up and place them cut side up on a sheet tray. Spread the butter over the exposed bread and broil until toasted.
Add remoulade on each side of the bread.
Add shredded lettuce, tomato slices, shrimp, and pickles. Serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.