Cajun Cod fish Sandwich

Combine the mayonnaise, sweet pickle relish, sugar, (optional) horseradish, seasoning blend, lemon juice, sriracha and Cayenne in a bowl and stir with a fork or whisk. Place in the refrigerator to chill. In a bowl, whisk the 2 eggs and splash of water. whisk in half the Smooth heat blend. In another bowl mix the flour, cornstarch, cornmeal, paprika, Creole Blend, remaining Smooth Heat Blend for the fish coating. Trim the flounder fillet from the top and bottom so that the fish fillet is even. If the fish fillet is even it will cook evenly. Season the fish fillets with the Go To Blend. Set them aside while the oil heats up. Heat oil to 375 degrees F. Coat the fillets in the flour mixture, pressing the flounder slightly to make sure that it is coated all over. Shake any excess off the fish. Lay the fish into the hot oil and cook for 3 minutes. Shake the pan gently and spoon a little of the hot oil over the top of the fillets. Basting the Cajun flounder before you turn it over. Turn the fish fillet gently and cook for another 3 minutes until the fish is golden brown. Remove from the oil and set aside on paper towels to drain. Butter and toast the brioche rolls. Heat a griddle or pan to medium heat. Lightly butter the Brioche roll faces and grill them until golden brown. They will only take a minute per side.