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
• 0.5 teaspoons salt
• 0.25 cups milk
• 0.75 cups cornmeal
• 0.75 cups all-purpose flour
• 2 teaspoons Cajun seasoning
• 0.75 teaspoons ground black pepper
• 0.5 cups remoulade sauce
• 4 hoagies buns
• 1 large tomato
• 1 cup shredded lettuce
• lemon wedges , for serving

Instructions

1. 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. 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. 3

   Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.

4. 4

   Working in batches, dredge mushrooms in cornmeal mixture, shaking off excess. Transfer to a wire rack.

5. 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. 6

   Spread remoulade sauce on hoagie buns. Top with tomato, lettuce, and mushrooms. Serve with lemon wedges.