Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::4
Ingredients
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4 cups vegetable oil for frying, or as needed
6 ounces oyster mushrooms, large stems removed, cut into 1-inch pieces
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt, divided, plus more to taste
1/4 cup unsweetened plant milk
3/4 cup finely ground cornmeal
3/4 cup all-purpose flour
2 teaspoons Cajun seasoning
3/4 teaspoon freshly ground black pepper
1/2 cup purchased remoulade sauce
4 hoagie buns, split and toasted, if desired
1 large tomato, cut into 8 slices
1 cup shredded lettuce
lemon wedges, for serving
Directions
Pour oil to a depth of 1 inch in a large deep, heavy-bottomed skillet or pot (preferably cast-iron) or a deep fryer; heat oil to 350 degrees F (175 degrees C). You’ll need about 4 cups oil.
Toss together mushrooms, 1 tablespoon oil, lemon juice, and 1/4 teaspoon salt in a medium bowl. Let stand 15 minutes. Add plant milk; toss to coat.
Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.
Working in batches, dredge mushrooms in cornmeal mixture, shaking off excess. Transfer to a wire rack.
Working in batches, fry mushrooms until deep golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate. If you like, sprinkle mushrooms with additional salt.
Spread remoulade sauce on hoagie buns. Top with tomato, lettuce, and mushrooms. Serve with lemon wedges.
Cook’s Notes:
Vegan-ize: Replace purchased remoulade sauce with a vegan version: Whisk together 1/3 cup vegan mayonnaise; 2 tablespoons spicy brown mustard; 1 tablespoon ketchup; 1 teaspoon each minced garlic, less-sodium soy sauce, and lemon juice; 1/2 teaspoon prepared horseradish; and 1/2 teaspoon paprika, in a small bowl. Makes 1/2 cup.
Make it Meaty: Substitute 16 ounces shucked, well-drained oysters for the mushrooms. Soak oysters in 1 cup milk 15 minutes (omitting oil, lemon juice, and salt in Step 2); drain. Increase salt in Step 3 to 1/2 teaspoon. Dredge, fry, and serve as directed.
From the Editor:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.