Crispy Shrimp Sandwich with Creamy Coleslaw

Stir together cabbage, scallion, lemon juice, 2 tablespoons tartar sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined. Set aside.

Pour oil to a depth of 1/2 inch into a large skillet; heat over medium to 350°F. Whisk together eggs and milk in a large, shallow bowl. In a separate large, shallow bowl, whisk together flour, granulated garlic, remaining 1 teaspoon pepper, and remaining 1/2 teaspoon salt. Working in batches, dip shrimp in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off any excess. Fry shrimp in 3 batches until golden brown, 1 minute and 30 seconds to 2 minutes per batch. Drain shrimp on a wire rack set inside a large rimmed baking sheet.

Spread about 2 teaspoons tartar sauce on each bottom bun and about 1 teaspoon cocktail sauce on each top bun. Pile a scant 1 cup fried shrimp on each bottom bun, and top each with about 1/4 cup slaw. Cover sandwiches with top buns; press firmly. Serve with hot sauce.