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1
In a small bowl, stir together mayonnaise, minced pickles, horseradish, hot sauce, mustard, Worcestershire sauce, lemon juice, and garlic until thoroughly combined. Season to taste with salt and pepper. Set aside.
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2
In a medium bowl or shallow baking dish, whisk together flour, cornmeal, and Creole seasoning. In a second medium bowl or shallow baking dish, whisk together eggs and 1/3 cup flour mixture. The mixture should have the consistency of thick pancake batter. Adjust consistency with additional flour mixture if necessary. Set a wire rack inside a rimmed baking sheet.
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3
Working in batches, place shrimp in flour mixture and toss to evenly coat. Shake off excess flour, transfer shrimp to egg mixture, and turn to thoroughly coat. Allow excess batter to drip back into bowl and return shrimp to flour mixture. Press gently in flour mixture to help coating adhere. Transfer to prepared wire rack. Repeat dredging process with remaining shrimp. Refrigerate shrimp for 15 minutes.
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4
In a large Dutch oven, heat oil over medium-high heat to 375u00b0F (190u00b0C). Carefully add half the shrimp to the oil and cook, stirring occasionally with a spider skimmer, until golden brown, 4 to 5 minutes. Transfer cooked shrimp to second wire rack set inside a rimmed baking sheet. Season with salt to taste. Repeat with remaining shrimp.
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5
Open rolls, and spread cut sides with remoulade. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among rolls. Serve immediately.
