The dish that's converted more mushroom sceptics than any other. Oyster mushrooms fried in a seasoned crust go shatteringly crisp outside and juicy inside — proper Friday-night food.
Ingredients
- 300g oyster mushrooms, kept in large clusters
- 150g plain flour
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp cayenne pepper (optional)
- 1 tsp fine salt, plus more to finish
- 200ml milk (dairy or oat) mixed with 1 tsp vinegar
- Vegetable oil, for shallow frying
- To serve: mayo mixed with hot sauce, and something pickled
Method
- Mix the flour, paprika, garlic granules, cayenne and salt in a wide bowl. Pour the milk-and-vinegar mix into another.
- Working in clusters, dip the mushrooms in the milk, then the flour, then back in the milk and the flour again — the double coat is what makes the crust.
- Heat 1cm of oil in a deep frying pan to 180°C — a pinch of flour should sizzle instantly.
- Fry the mushrooms in batches for 3–4 minutes each side until deep golden and crisp. Don't crowd the pan.
- Drain on kitchen paper, salt immediately, and serve hot with the spiced mayo.