Preheat the oven to 375 degree and line 2 baking sheets with foil or use 2 nonstick baking sheets. Thoroughly rinse produce and pat dry. Slice tomato into ¼" slices Break up shredded lettuce and chop more if finer shreds are desired. Scrub and very thinly slice the potato into ¼" rounds. (You can also use a mandoline.) Rinse the Tilapia filets and pat dry.

In a large mixing bowl, mix the sliced chips with 2 tsp. olive oil, half the Cajun seasoning, and a pinch of salt and ensure all sides of the chips are covered with oil and seasoning. Arrange potato slices without overlap on a baking sheet and bake for 7-8 minutes. Flip the chips and cook for another 7-8 minutes, or until golden brown. Remove from baking sheet and place on a paper towel-lined plate to cool and soak up any excess oil.

While the chips are cooking, place mini baguettes on a baking sheet. Bake for 6-8 minutes, or until desired crustiness is achieved. Remove from heat and cut in half.

Add mayonnaise, hot sauce to taste, and remaining Cajun Seasoning to a mixing bowl and whisk together. Season with a pinch of salt and pepper. Cover and refrigerate remoulade until plating.

Place cornmeal in a shallow dish or plate. Brush each side of the fish with olive oil and season with salt and pepper. Press fish firmly into the cornmeal to ensure that the cornmeal will stick. Heat a large pan over medium to high heat. Add 1 Tbsp. olive oil to the pan. Cook the fish on each side for 3-4 minutes, or until golden brown and fish is flaky but firm.

Place the sliced tomato and shredded lettuce on the bottom half of the baguette. Top the tomato and lettuce with the pan-fried fish. Slather top bun with remoulade and place on top of the fish. Compose homemade chips in a pile next to the Po' Boy.