Fried Pickle Sandwich

Ingredients:

• 40 chilled mugs pickled cucumbers, dry
• 0.5 cup mayonnaise
• 1/4 tsp hot sauce + extra for serving
• 2 tsp paprika
• 0.5 cups of milk
• 1 large egg
• 1/4 cup premium flour
• 1/4 cup cornstarch
• 1/4 cup corn flour
• 1 teaspoon garlic powder
• 0.5 tsp onion powder
• A pinch of cayenne pepper
• 2 cups vegetable oil, for deep-frying
• 4 New Orleans French rolls, 8" each.
• 1 tbsp. finely shredded romaine lettuce
• 3 plum tomatoes, sliced ​​0.5 cm thick (12 rounds)
• Special equipment: deep fat thermometer

Preparation:

1. In a medium bowl, combine mayonnaise, hot sauce and 1 teaspoon paprika.
2. In a separate medium bowl, whisk the eggs and milk. Place the flour in a shallow bowl. In another shallow dish, combine the cornstarch, cornflour, garlic powder, onion powder, cayenne pepper, 2 teaspoons of salt, a pinch of freshly ground black pepper, and the remaining 1 teaspoon of paprika.
3. In a medium saucepan, heat vegetable oil over medium heat until it reaches 190°C on a deep-fry thermometer.
4. Dredge the pickle slices first in flour, shaking off any excess, then dip them in the egg mixture. Finally, roll them in the cornmeal mixture, pressing firmly to coat completely. Fry the pickles in batches, turning once, until golden brown, about 3 minutes. Transfer to paper towels to drain excess oil.
5. Split the buns lengthwise down the middle, without cutting all the way through. Spread 2 tablespoons of mayonnaise mixture on each bun. Top with 1/4 cup lettuce and 3 tomato slices. Top each sandwich with 10 fried pickles. Serve with hot sauce.