Louisiana's Best Sandwich | Cooking Professionally

Ingredients

• ***For the sauce:***
• 3/4 cup mayonnaise
• 2 tablespoons coarse grain or Creole mustard
• 1 tablespoon capers, drained and chopped
• 1 tablespoon hot sauce
• 1 tablespoon lemon juice
• 2 teaspoons prepared horseradish
• 1 1/2 teaspoons Creole seasoning
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, grated
• ***For the sandwich:***
• vegetable or peanut oil, to taste, for frying
• 1 cup buttermilk
• 2 cups yellow cornmeal
• 2 tablespoons Creole seasoning
• 2 pounds medium shrimp, peeled and deveined
• salt, to taste
• 6 hoagie rolls, split lengthwise
• 3 cups iceberg lettuce, shredded
• 2 tomatoes, thinly sliced
• 1/2 cup dill pickle chips
• hot sauce, for serving