Ingredients
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4 cups vegetable oil for frying, or as needed
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6 ounces oyster mushrooms, large stems removed, cut into 1-inch pieces
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1 tablespoon vegetable oil
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1 tablespoon lemon juice
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1/2 teaspoon salt, divided, plus more to taste
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1/4 cup unsweetened plant milk
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3/4 cup finely ground cornmeal
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3/4 cup all-purpose flour
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2 teaspoons Cajun seasoning
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3/4 teaspoon freshly ground black pepper
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1/2 cup purchased remoulade sauce
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4 hoagie buns, split and toasted, if desired
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1 large tomato, cut into 8 slices
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1 cup shredded lettuce
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lemon wedges, for serving
Directions
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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.
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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.
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Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.
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Working in batches, dredge mushrooms in cornmeal mixture, shaking off excess. Transfer to a wire rack.
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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.
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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.
Nutrition Facts (per serving)
| 795 | Calories |
| 29g | Fat |
| 117g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 795 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 3g | 14% |
| Cholesterol 0mg | 0% |
| Sodium 1771mg | 77% |
| Total Carbohydrate 117g | 43% |
| Dietary Fiber 10g | 35% |
| Total Sugars 9g | |
| Protein 19g | 37% |
| Vitamin C 18mg | 20% |
| Calcium 151mg | 12% |
| Iron 7mg | 38% |
| Potassium 649mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
