Ingredients

Steps

• Whisk the egg and milk in a bowl and season the seafood with salt and pepper.
• Combine the polenta, creole seasoning, and flour in a separate bowl.
• Coat the seafood by dipping first into the egg wash and then into the flour mixture.
• Fry the seafood in hot oil for six minutes until crisp and golden brown.
• Halve the rolls and layer with lettuce, gherkins, tomatoes, and mustard.
• Add the fried seafood to the rolls and finish with pepper sauce and lemon juice.