In a large bowl, whisk together hot sauce, eggs, whole milk, and all purpose seasoning until smooth. Add the shrimp and toss to coat evenly, then cover and refrigerate for 30 minutes to allow the flavors to develop.

Preheat your fryer or deep pot of oil to 350°F, using enough oil to fully submerge the shrimp. Remove the shrimp from the marinade, letting excess drip off, and dredge thoroughly in the seasoned fish fry mix until completely coated.

Carefully lower the shrimp into the hot oil in batches, avoiding overcrowding. Fry for 2–3 minutes until golden brown and crisp, and until the internal temperature reaches 145°F.

Transfer the shrimp to a wire rack or paper towel-lined tray to drain. While the shrimp finishes cooking, toast the hoagie rolls in a 350°F oven for 3–5 minutes until lightly crisp on the outside but soft inside.

Spread a generous layer of remoulade sauce inside each toasted roll. Layer with shredded lettuce, sliced tomato, and a hearty pile of crispy shrimp.

Serve immediately while the shrimp are hot and crunchy. Enjoy every bite of this classic sandwich with bold flavor and irresistible texture.