Heat oil in a deep pot to 350 degrees F.
For the cornmeal dredge: Mix together the flour, cornmeal, paprika, salt, cumin, coriander, garlic powder, onion powder, black pepper and cayenne pepper.
For the remoulade: Whisk together the mayonnaise, red onions, capers, chipotles, sugar, lemon juice and salt to taste.
Slice the roll open and butter the inside. Toast cut-side down on a flat griddle. Meanwhile, coat the fish fillet in 1/2 cup of the cornmeal dredge, and then deep-fry until cooked through, 3 to 4 minutes.
Layer shredded lettuce and tomatoes onto the bottom of the roll, and top with the fried fish. Slather with 3 tablespoons of the remoulade then CHOW DOWN! Use the remaining dredge and remoulade for more fish or other recipes.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.