Wash and dry produce.

Drain and roughly chop pickle. Slice tomato into ¼-inch-thick rounds.

In a large bowl, combine coleslaw mix, chopped pickle, and ranch dressing; season with salt and pepper. Set aside.

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.

While oil heats, in a second large bowl, whisk together tempura batter mix, Frank’s Seasoning Blend, ⅓ cup cold water (⅔ cup for 4 servings), and a pinch of salt until smooth. TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Pat tilapia* dry with paper towels; season with salt and pepper. Add to bowl with batter; flip fish until evenly coated.

Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add coated fish. Cook until golden brown and cooked through, 3-4 minutes per side.

Transfer to a paper-towel-lined plate; immediately season with salt and pepper.

Place three packets of hot sauce (six packets for 4 servings) in a small bowl; brush over fried fish.

Divide toasted baguettes between plates. Top bottom baguette halves with fried fish, remaining hot sauce, sliced tomato, and slaw. Close with top baguette halves to form sandos. Serve with potato chips on the side.