Fried Shiitake Po' Boys With New Orleans-Style Remoulade Recipe

• 2/3 cup mayonnaise
• 1 tablespoon Creole or stone-ground mustard
• 1 tablespoon fresh juice from 1 lemon
• 1 teaspoon hot sauce, such as Crystal or Tabasco
• 4 scallions, white and light green parts only, finely chopped
• 1 tablespoon capers, coarsely chopped
• Kosher salt and freshly ground black pepper
• Vegetable or canola oil, for frying
• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon plus 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound shiitake mushrooms, stems trimmed
• 4 (6-inch) lengths soft baguette, split lengthwise (see note)
• Shredded iceberg lettuce and sliced tomatoes, for serving

1. In a small bowl, stir together mayonnaise, mustard, lemon juice, hot sauce, scallions, and capers. Season with salt and pepper. Refrigerate until ready to use. (Makes about 1 cup; you can keep any leftover remoulade refrigerated in an airtight container and use it on sandwiches, as a dip, or on burgers.)
2. Fill a large pot with at least 2 inches oil and heat to 360u0b0F. Line a wire rack with a double layer of paper towels.
3. In a pie plate or large shallow bowl, whisk together cornmeal, flour, salt, black pepper, and cayenne.
4. Wash 1/4 of the shiitake caps, and, while they are still dripping wet, dredge them in the cornmeal mixture.
5. Carefully lower the shiitakes into the hot oil (after a moment, they will bubble furiously, then settle back down). Fry, turning, until golden brown and crisp, about 3 minutes; adjust heat to maintain an oil temperature of 340 to 350u0b0F. Using a wire strainer, transfer mushrooms to the lined wire rack to drain. Sprinkle with salt. Repeat with remaining mushrooms, making sure they're very wet before dredging each time.
6. Spread the top half of each baguette piece with a generous amount of remoulade and layer with iceberg lettuce and sliced tomatoes. Pile each bottom half with the fried shiitakes. Close the sandwiches and serve.

mayonnaise, hot sauce, scallions, capers, kosher salt, vegetable, cornmeal, allpurpose, kosher salt, freshly ground black pepper, cayenne pepper, shiitake mushrooms, lengths soft baguette, tomatoes

Taken from www.seriouseats.com/recipes/2015/09/fried-shiitake-mushroom-poboy-remoulade-recipe.html (may not work)