Shrimp Po’Boy

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For the Shrimp:

1 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon salt-free Cajun seasoning 

Kosher salt and freshly ground pepper

1 1/2 cups whole milk

1 teaspoon hot sauce (preferably Louisiana-style)

1 pound medium shrimp, peeled, deveined and patted dry

Vegetable oil, for frying

For the Remoulade:

1/2 cup mayonnaise

2 tablespoons minced dill pickles

2 tablespoons minced shallot or sweet onion

2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving

Kosher salt and freshly ground pepper

4 French-bread rolls, split

Shredded lettuce and sliced tomatoes, for serving