30 Min

• 2 cups Oyster mushrooms, torn into pieces 
• 3/4 cup Milk or Dairy-Free Milk
• 1 tsp Apple Cider Vinegar
• 1 tsp Hot Sauce
• ⅓ cup Flour
• ¼ cup Corn Starch
• ¼ cup Cornmeal
• 1 tsp Dried Oregano
• Few dashes Cayenne Pepper
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Paprika
• ¼ tsp Black Pepper
• Sea Salt
• 2 cups Oil for Frying (or enough to allow mushrooms to float in oil in pan)

Tear mushrooms into bite-sized pieces and sprinkle with sea salt. 

Combine milk in shallow bowl with apple cider vinegar and hot sauce. Stir and let sit at least 5 minutes to thicken.

In separate bowl, combine flour, cornstarch, cornmeal, oregano, garlic powder, onion powder, paprika, black pepper, and a good sprinkle sea salt.

Heat oil to 370° F (187° C) either in deep fryer or pan. (Use thermometer or test small mushroom to make sure temperature is correct. It should bubble as soon as it hits oil and become golden brown after 2-3 minutes cooking.)

Dip oyster mushrooms into milk solution and then into flour mixture until well-coated. Quickly dip mushrooms back into milk solution and coat a second time with dry flour mixture. Set aside until 5-6 mushrooms are ready to fry.

Place mushrooms in hot oil and cook 2-3 minutes until bubbling slows and they become golden brown.

Remove from oil with skimmer basket or tongs and cool on paper towel. Repeat until all mushrooms are cooked. Serve hot with your favorite dipping sauce or add to a sandwich.