In a mixing bowl, combine all ingredients for remoulade sauce. Stir to combine and set aside, or refrigerate if making ahead.

In a medium bowl, combine flour, cornmeal and spices. Whisk very well until thoroughly mixed. Set aside.

In a small bowl, whisk 1 egg, then pour in 1 cup of buttermilk and whisk to combine.

Toss langostinos, a few at a time, into cornmeal mixture. Remove and shake off excess, then dip into buttermilk mixture. Let excess drip off, then dredge into the cornmeal mixture once more.

Set langostinos on sheet pan, allowing coating to dry for 15 - 30 minutes.

In a medium pot, heat enough oil to come about halfway up the pot. Oil should be 350°F, if you don't have a thermometer, test the oil by lowering a wooden skewer, chopstick or wooden spoon into the oil. You should have little bubbles forming and coming up to the surface. If the oil is boiling, it is too hot.

Carefully lower a a portion of the langostinos into the oil and gently move around with a spider skimmer. Do not overcrowd the pot - this will lower the temperature of the oil and they will not fry properly. Cook for 3 - 4 minutes, just until breading is golden brown.

Remove from oil with skimmer and set on a wire rack placed inside of a baking sheet.

Continue frying remaining langostinos and placing them on rack.

Slice bread lengthwise and spread remoulade on both sides of bread. Add shredded iceberg lettuce, sliced tomatoes and pickle slices.

Add warm fried langostinos, top sandwich and lightly press down on top piece of bread (this helps to keep it all together). Serve with plenty of napkins.