Ingredients
Serves 6
- 5 cups canola oil
- 8 portobello mushrooms, stems and gills removed
- 1 3/4 cups all-purpose flour, plus more for dredging
- 2 cups club soda
- 2 large eggs
- 1 teaspoon coarse salt
- Sea salt
- Ponzu Sauce
Description
This Recipe Comes Courtesy Of Chef Edward Brown Of The Sea Grill In New York City.
Martha Stewart
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