1 lb. shiitake mushrooms, cleaned 1 egg 1¼ cups milk 1 cup flour 1 tsp. sea salt
1. Pour vegetable oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 375º on a candy thermometer. Meanwhile, trim off any tough stems from the shiitake mushrooms, then thickly slice the caps.
2. Whisk egg, milk, flour salt in a large bowl until batter is smooth. Working in small batches, coat mushrooms in batter, drop them into hot oil one at a time, and deep-fry until golden brown, 3-4 minutes. Let drain on paper towels. Season with sea salt, if you like.