About the Recipe
Crispy on the outside and tender on the inside, these fried oyster mushrooms are a delicious plant-based twist on classic fried seafood. Lightly battered and coated in crunchy breadcrumbs, each bite delivers golden, savory perfection. Whether you're serving them as a crowd-pleasing appetizer, a main dish, or a snack with dipping sauces like tartar, cocktail sauce, or lemon aioli, they’re guaranteed to impress.
Ingredients
1 small cluster oyster mushrooms (5–8 oz)
1 cup flour
½ cup corn starch
1 tsp salt (plus more to finish)
½ tsp black pepper
Dash of hot sauce (optional)
1 cup cold water, beer, or sparkling water
2 cups breadcrumbs
Oil for frying (enough for ~½" depth in skillet)
Preparation
Tear or slice oyster mushrooms into ¼" bite-size pieces.
In a mixing bowl, whisk together flour, corn starch, salt, pepper, and hot sauce (if using).
Gradually add cold liquid (water, beer, or sparkling water) and whisk until the batter is thick, like pancake batter.
Place breadcrumbs in a separate bowl.
Dip each mushroom piece into the batter, letting excess drip off, then coat thoroughly in breadcrumbs. Set aside on a tray or plate.
Cooking
Heat about ½" of oil in a deep skillet over medium-high heat until it reaches 350°F.
Fry mushrooms in batches for about 2 minutes per side, or until golden brown and crispy.
Transfer to a wire rack or paper towel-lined plate to drain.
Sprinkle with additional salt while hot and serve immediately with lemon wedges, tartar sauce, or cocktail sauce.