Ingredients:

  • 1 lb Cremini or Button Mushrooms, sliced about ¼-inch thick
  • ½ cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 ½ cups Panko Breadcrumbs
  • 1 teaspoon Kosher Salt (for flour seasoning)
  • ½ teaspoon Black Pepper (for flour seasoning)
  • 1 teaspoon Garlic Powder (for Panko seasoning)
  • 3–4 cups Neutral High-Heat Oil (Vegetable, Canola, or Peanut)
  • 1 teaspoon Fine Sea Salt (for finishing)
  • 1 large Lemon, cut into wedges
  • 2 tablespoons Fresh Parsley, finely chopped (Optional garnish)

Instructions:

  1. Prep the Mushrooms: Slice mushrooms evenly (about ¼ inch thick). Wipe clean and pat them thoroughly dry with paper towels. Moisture is the enemy of crispiness!
  2. Set Up Breading Station: Arrange three wide, shallow dishes in a line. Dish 1: Flour seasoned with ½ tsp salt and ¼ tsp pepper. Dish 2: Whisked eggs. Dish 3: Panko breadcrumbs mixed with garlic powder and remaining salt/pepper.
  3. Heat the Oil: Pour oil into a large, deep skillet to a depth of about 1 ½ inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
  4. Dredge the Mushrooms (The Triple Coat): Working in small batches, take a handful of dry mushroom slices and follow this order: lightly dust in the seasoned flour (shaking off excess), dip completely in the egg wash, then press firmly into the Panko crumbs for full coverage.
  5. Fry Until Golden: Carefully place the breaded slices into the hot oil using tongs. Fry for 2–3 minutes per side, turning once, until they achieve a deep, even golden-brown colour.
  6. Drain and Season: Remove the crispy mushrooms immediately and place them on a wire cooling rack set over a baking sheet. Sprinkle generously with fine sea salt while they are still hot.
  7. Repeat and Serve: Continue frying the remaining batches, ensuring the oil temperature recovers back to 350°F between each batch. Serve immediately with lemon wedges.