Fried Enoki Mushrooms with Remoulade

Some days all I want is something crisp – hot out of the pan – golden and curled in all the right places… like it holds a secret. That’s what fried enoki mushrooms are like. Thin little strands, tangled together by heat, impossibly light yet all crunch, like the best surprise you didn’t expect from something so delicate. And the remoulade? That cool, paprika-kissed sauce with its lemony brightness and those tiny green flecks of parsley floating around like confetti. It all just fits. Salty, creamy, crunchy, sharp. A little messy to eat, maybe, but those are usually the best bites anyway.

Why You’ll Crave It

• The fried enoki mushrooms hit that perfect crunchy note – like salted paper-thin fries, but earthier
• The remoulade is creamy, slightly tangy, with just a whisper of smoke from the paprika
• It feels a little fancy, but it’s secretly simple (shh…)
• You can prep ahead and fry at the last minute – good for guests or, honestly, just for you
• Pairs beautifully with white wine, crisp salad, or nothing at all

The first time I made this, I stood by the stove eating them as they came out of the oil… never even made it to the table.

What You’ll Need

• Enoki mushrooms: 200 grams – delicate white strands, trimmed at the base and rinsed gently
• All-purpose flour: 100 grams – for the first layer of coating, helps the egg stick
• Cornstarch: 50 grams – gives an extra crunch to the outer texture
• Egg: 1 large – beaten lightly for dipping
• Breadcrumbs: 100 grams – fine ones work best for even coating
• Vegetable oil: enough to shallow-fry, about 1½ to 2 cups depending on your pan
• Salt & pepper: to season lightly – just a pinch of each is enough
• Mayonnaise: 150 grams – thick and mayo-y, the base of the remoulade
• Mustard: 1 tablespoon – Dijon adds that sharp bite
• Paprika: 1 teaspoon – smoked or sweet, depending on your mood
• Lemon juice: 1 tablespoon – fresh, please, always
• Chopped parsley: 1 tablespoon – gives color and freshness (plus makes it look intentional)
• Extra salt: just to taste in the sauce, a small pinch does it

Easy How-To

Set up your breading station

Line up three shallow bowls – flour and cornstarch mixed in the first, beaten egg in the second, and breadcrumbs in the third. It’s a bit of a production line, but it goes quickly once you’re in a rhythm.

Coat the mushrooms

Take a small bundle of enoki (they’re very fine, so group them loosely), roll lightly in flour mix, dip in egg, then dredge fully in breadcrumbs. Don’t worry if a few strands fall – this dish is a little wild by nature.

Heat and fry

In a wide pan, heat your oil on medium-high. Test it by dropping in a breadcrumb – it should sizzle, not sit. Fry the mushrooms in small batches, about 1 to 2 minutes, until crisp and golden. Try not to over-fry – they’ll go from perfect to sad in a few seconds.

Drain and cool slightly

Lift each batch out with a slotted spoon and place them on a paper towel-lined plate. Salt them right away – it sticks better when they’re hot.

Make the remoulade

In a small bowl, stir together mayo, mustard, paprika, lemon juice, parsley, and a little salt. Taste with your pinky. Adjust if it needs more acid or bite. Chill it for a few minutes while the mushrooms cool just enough to eat.

Serve it up

Arrange your fried enokis in a happy pile. Serve the remoulade in a little bowl beside it. People will dip. They’ll double dip. Set out extra napkins.

Good to Know

• Enokis shrink when fried, so don’t be shy – 200 grams disappears fast
• If your breadcrumbs don’t stick well, pat mushrooms dry a bit more – moisture sneaks in
• I’ve had success adding a tiny bit of garlic powder to the breadcrumbs – nice boost

Serving Ideas

• Serve with chilled dry white wine and thinly sliced cucumbers dressed in vinegar
• Try placing fried enoki mushrooms on top of a bowl of congee or creamy risotto for contrast
• Make a “fried mushroom board” with pickles, dips, and olives for sharing

Top Tricks

• Don’t crowd the pan – too many mushrooms at once? They steam instead of crisp
• Keep your oil hot – cooler oil gives you soggy mushrooms, which is very sad
• Want extra crispy? Chill the mushrooms before dipping and frying – helps the coating grab better

Frequently Asked Questions

Can I make these ahead of time?

You can prep the mushrooms and mix the remoulade ahead, but fry them just before serving – they go soft pretty fast if left sitting.

Is there a gluten-free option?

Yes! Use cornstarch or rice flour instead of all-purpose flour, and gluten-free breadcrumbs – just be sure they’re fine enough to coat lightly.

What if I can’t find enoki mushrooms?

Try thinly sliced oyster mushrooms or even shredded king trumpets – the flavor won’t be as delicate, but they’ll still crisp up beautifully.

Can I bake instead of fry?

You could, at high heat with a brushing of oil, but the crispiness won’t quite be the same. Still tasty, just different…

Is the remoulade spicy?

Not really, just warmly seasoned – but feel free to add a pinch of cayenne or chopped chili if you like some heat.