Fried Seafood Po'Boy Sandwiches with Spicy Remoulade Sauce

These sandwiches are insanely delicious!  They're very easy to put together and absolutely amazing.  The best part is that you can use any type of seafood you want, even fish fillets, like tilapia or something. The sauce is out of this world!  And no, it is not too spicy.  It actually goes perfect on any type of sandwich, even a purely vegetarian one.  Give it a try.  You will absolutely love it!  Enjoy!

Ingredients:
For Po'Boys:
-32 oz seafood (I used oysters and shrimp, but you can use clams, fish, anything you want)
-1 cup + 1 Tbs milk
-1 Tbs water
-1/4 tsp cayenne pepper
-2 eggs
-1 cup flour
-1/2 cup cornmeal
-1/2 tsp ground pepper
-salt
-oil for frying
-hoagie rolls
-baby spinach
-lemon juice
-remoulade sauce (recipe follows)
For the Spicy Remoulade Sauce:
-1 1/4 cups mayonnaise
-1/4 cup stone-ground mustard
-1 clove garlic, smashed
-1 Tbs pickle juice (from the pickle jar :)
-1 Tbs capers
-1 tsp horseradish
-1/4 tsp cayenne pepper
-1/4 tsp paprika
-1/2 tsp hot sauce
Directions:
Make the sauce first by placing all ingredients into a blender.  Mix well, place in desired container, cover and store in the fridge until ready to use.
Drain seafood and place in a bowl.  Cover with 1 cup of milk and let it soak for about 15 minutes.
In a medium bowl, whisk together remaining milk, water, cayenne and eggs. 
Place flour, cornmeal, pepper and salt into gallon sized ziplock bag.
Heat the oil for frying.
Drain the seafood from the milk.  In batches, dip seafood into eggs mixture, then place into flour mixture and shake to coat.  Shake off excess and place in hot oil.  Once golden brown, remove from oil and drain on paper towels.  Repeat until all seafood is fried.
To assemble the sandwich, slather a generous amount of the sauce on both sides of each roll.  Place a few baby spinach leaves on one side.  Top with a generous amount of fried seafood.  Sprinkle a little lemon juice on top.  Enjoy!
Adapted from a Sunny Anderson recipe.