Oyster Mushroom Po’Boys

Ingredients

• 4 cups vegetable oil for frying, or as needed
• 6 ounces oyster mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 cup milk
• 3/4 cup cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 3/4 teaspoon ground black pepper
• 1/2 cup remoulade sauce
• 4 hoagie buns
• 1 large tomato
• 1 cup shredded lettuce
• lemon wedges, for serving

Instructions

1. 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.
2. 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.
3. Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.
4. Working in batches, dredge mushrooms in cornmeal mixture, shaking off excess. Transfer to a wire rack.
5. 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.
6. Spread remoulade sauce on hoagie buns. Top with tomato, lettuce, and mushrooms. Serve with lemon wedges.