Ingredients:
- 1 lb Cremini or White Button mushrooms
- 1 tsp Lemon juice
- 1 cup Buttermilk
- 1 Large egg
- 1 tsp Hot sauce
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Garlic salt
- 1/2 tsp Smoked paprika
- 1/2 tsp Onion powder
- 1/4 tsp Black pepper
- 2 cups Neutral oil for frying
Instructions:
- Wipe your 1 lb of mushrooms with a damp paper towel to remove any dirt. Avoid the temptation to rinse them under the tap! Mushrooms are porous and will soak up water, leading to a soggy interior. If they're particularly large, cut them in half, but I prefer leaving them whole for that juicy pop when you bite in. Toss them gently with the 1 tsp of lemon juice.
- In a medium bowl, whisk together the 1 cup of buttermilk, 1 large egg, and 1 tsp of hot sauce.
- In a separate shallow bowl or a gallon sized zip top bag, combine the 1 cup of flour, 1/2 cup of cornstarch, garlic salt, smoked paprika, onion powder, and black pepper. Shake or whisk until the spices are evenly distributed.
- Working in batches, dip the mushrooms into the buttermilk mixture, ensuring every nook and cranny is wet. Let the excess drip off for a second, then move them into the flour mixture. If using a bag, shake vigorously. Checkpoint: The mushrooms should be completely matte and dry looking after the flour coating.
- Heat your 2 cups of oil in a heavy pot until it reaches 375°F (190°C). Carefully drop the mushrooms into the oil, being careful not to overcrowd.
- Fry for about 3-5 minutes, turning occasionally with your spider strainer. You are looking for a deep, golden brown hue and a sound that goes from a loud hiss to a gentle sizzle.
- Remove the mushrooms and place them on your wire cooling rack. Cook 4 mins until golden and crackling. Let them rest for just 2 minutes before serving. This allows the internal steam to settle so the crust stays firm.