In most of the Fried Mushroom recipes I’ve tried, the bread crumbs coating separated and left me with a half-bald mushroom. Short research revealed that the best coating is the traditional one for schnitzel: a mixture of flour, batter, and a bread crumb coating. No shortcuts! When I tried it on the Skinny Pasta Shrimp recipe, my eyes lit up – the coating adhered to the mushrooms obediently.
The success stimulated my appetite, and I decided to apply the bread crumb recipe to Fried Oyster Mushrooms in Shrimp Style.
The result was perfect! I got a delicacy that is hard to resist: super crispy on the outside, soft on the inside with a bold sea flavor.
This excellent appetizer will finish in an instant.
Enjoy and let me know how it turned out ❣️😋
- 1 pack Oyster mushrooms
- oil for frying
- 2 Tablespoon all purpose flour
- 2 Tablespoon corn starch
- ¼ tsp kelp powder or a nori sheet, crumbled
- 3 Tablespoon chickpea flour
- ½ cup water to add gradually, till you get the desired consistency
- ½1 tsp apple sider vinegar
- 1 Tablespoon almond butter
- ¼ tsp chili powder
- ¼ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt by taste
- ½ tsp ground black pepper
- ½1 Tablespoon kelp powder or 2 nori sheet, crumbled
- ¼ tsp baking powder
- ¼ tsp baking soda
Bread Crumbs Coating
- lemon wedges, aioli dressing, mayo with sriracha, cold beer
- In a small bowl, mix flour, cornstarch, and seaweed powder well.
- Mix chickpea flour, water, and vinegar well, add almond butter, and mix.
- Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.
Bread Crumbs Coating
- Mix well the breadcrumbs with seaweed powder and the rest of the spices in a bowl; Transfer to a plate.
- Tear the mushrooms in half lengthwise.
- Dip the mushrooms in the flour coating, shaking off excess; Dip in the batter and shake off excess, roll in the crumb coating, and place on a plate.
- Heat canola or sunflower oil in a medium 24-26 cm skillet; the oil should reach about half the height of the mushrooms (no need to deep fry)
- Transfer 4-5 mushrooms to the hot oil and fry on both sides until nicely golden (about two minutes on each side). You can use tongs. Remove and place on paper towels to absorb excess fat, and repeat with the rest of the mushrooms.
- Serve with a quarter of a lemon, aioli dressing (mayonnaise mixed with minced garlic and a drop of water), mayo mixed with sriracha sauce, and cold beer.