Shrimp Po' Boy with Horseradish Remoulade

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Vegetable oil, for frying

3/4 cup all-purpose flour

2/3 cup yellow cornmeal

1 teaspoon seafood seasoning, such as Old Bay

Kosher salt and freshly ground pepper

1/2 cup buttermilk

2 teaspoons Sriracha

1 egg

1 1/2 pounds medium shrimp, peeled, deveined and butterflied

4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven

Horseradish Remoulade, recipe follows

1 cup cherry tomatoes, sliced into rounds

8 leaves green leaf lettuce

1/2 red onion, thinly sliced

Horseradish Remoulade:

1/2 cups mayonnaise

1 tablespoon capers

1 tablespoon Sriracha

1 tablespoon horseradish

1 tablespoon lemon juice

1 tablespoon sweet pickle relish

1 tablespoon apple cider vinegar

1 teaspoon stone-ground mustard

1/2 medium shallot, cut into chunks (1/4 cup)

Kosher salt and freshly ground pepper