Sort ingredients
isaday
QR Code
Listen
Pdf
Tear the mixed mushrooms into bite sized strips and separate the enoki into small clusters
Toss the mushrooms with the olive oil, fish seasoning, seaweed salt, garlic powder, lemon zest and black pepper
Leave to marinate for 10 to 15 minutes
In one bowl, whisk together the plain flour, sparkling water, dijon mustard and a pinch of seaweed salt until smooth
In a second bowl, combine the plain flour, cornflour, seaweed salt, fish seasoning and black pepper
Dip each mushroom into the batter, then coat well in the flour mixture (repeat once for extra crunch)
Fry the mushrooms in small batches for 2 to 3 minutes until golden and crisp
Drain on kitchen paper and finish with a light sprinkle of seaweed salt, chopped parsley, capers and fresh lemon zest
Serve with the homemade marinara, lemon garlic aioli and fresh lemon wedges