Heat oil in a deep fryer or large pot until it reaches 350°F.
Peel and devein the shrimp. Roll the shrimp in the corn muffin mix, then dunk in the whisked eggs. Roll once more in the corn muffin mix, then dunk in the eggs again. Let the excess drip off, then roll the breaded shrimp in panko bread crumbs. Repeat with all the shrimp.
In batches of four to five, add the shrimp to the hot oil and deep-fry until golden brown, about 1-2 minutes.
Cut the French baguette into 4 servings and slice each serving in half lengthwise. In a small bowl, stir together the mayonnaise, minced garlic, horseradish sauce, sweet hot mustard, Cajun spice blend, and Louisiana hot sauce. Chill until ready to serve.
Arrange the shrimp on the sliced French baguette. Add shredded lettuce and dill pickle chips. Top with the rémoulade sauce, serve right away, and enjoy!