Gather and prepare ingredients. Heat fryer to 350F.

In a bowl, combine water and flour, adding more or less to get to a thin pancake batter consistency. Enough that the batter runs smoothly and can coat but not too thick.

In a separate bowl add seasoned breadcrumbs.

Ravioli can be frozen or slightly thawed; they do not need to be cooked in advance.

Toss ravioli in batter and allow it to drain lightly, quickly moving to the breadcrumbs. The breadcrumbs should stick and coat the ravioli evenly and not fall off. Set aside, doing this in several small batches is easiest.

Once the fryer oil reaches 350F, fry all ravioli until breading is golden brown, about 3 minutes.

To assemble, slice bread lengthwise. Layer lettuce, fried ravioli, tomato and remoulade sauce. Serve with pickles and chips.