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1
In a small bowl, stir together mayonnaise, mustard, lemon juice, hot sauce, scallions, and capers. Season with salt and pepper. Refrigerate until ready to use. (Makes about 1 cup; you can keep any leftover remoulade refrigerated in an airtight container and use it on sandwiches, as a dip, or on burgers.)
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2
Fill a large pot with at least 2 inches oil and heat to 360u00b0F. Line a wire rack with a double layer of paper towels.
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3
In a pie plate or large shallow bowl, whisk together cornmeal, flour, salt, black pepper, and cayenne.
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4
Wash 1/4 of the shiitake caps, and, while they are still dripping wet, dredge them in the cornmeal mixture.
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5
Carefully lower the shiitakes into the hot oil (after a moment, they will bubble furiously, then settle back down). Fry, turning, until golden brown and crisp, about 3 minutes; adjust heat to maintain an oil temperature of 340 to 350u00b0F. Using a wire strainer, transfer mushrooms to the lined wire rack to drain. Sprinkle with salt. Repeat with remaining mushrooms, making sure they're very wet before dredging each time.
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6
Spread the top half of each baguette piece with a generous amount of remoulade and layer with iceberg lettuce and sliced tomatoes. Pile each bottom half with the fried shiitakes. Close the sandwiches and serve.
