½ Pound Lion’s Mane separated into nugget sized pieces

Prepare Batter: Mix well and not too thick

1 cup flour

1 tsp Old Bay Seasoning

1 tsp Cajun spice

1 TBS Corn Starch

1 Cup Ginger Beer (Regular Beer, Milk or Almond Milk)

Heat  enough Canola Oil to 350 Degrees, to keep the LM from sinking to the bottom, about 3” deep.

While the Oil is heating dip each piece of Lion’s Mane in the batter and set on a wire rack.  When the oil is hot enough (test by dropping a little batter in the pan) add the LM, and cook for approximately 3 minutes, then turn over for 3 more minutes.  When done move to a paper towel lined tray and keep warm, while you cook the rest.

Tartar Sauce: 

½ cup mayonnaise

3 TBS Dill Pickle Relish

½ tsp Dried Dill

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