Wash and scrub the mushrooms gently to get rid of any excess soil, but not to disfigure the mushrooms.
Cut oyster mushrooms into rings (for the tops) and thin strips for the rest; keeping the thickness at around 1cm max, to ensure they cook through, set aside.
In a clean bowl, add in 1/2 cup of flour and 1/2 cup of water, mixing with a whisk. Add in bladderwrack powder, salt and pepper. Whisk until smooth, then set aside.
On a plate, pour out 1/2 cup of breadcrumbs, mixing in a sprinkle of salt, pepper, smoked paprika and garlic powder, set aside.
In a small saucepan, heat oil, it should be around 1 inch deep. In the meantime, dip mushroom pieces into the batter, ensuring it’s covered in batter. Then, place into plate and coat with breadcrumbs.
Repeat this process for the rest of the mushroom until all the batter and breadcrumbs are used up.
Once oil is hot, add calamari in gently, and cook for 5-7 minutes, or until golden, flipping once halfway.
In a large bowl lined with kitchen paper, place cooked mushrooms to get rid of excess oil.
Serve and enjoy while hot!
Recipe Notes
Add a wedge of lemon on the side to serve for full authenticity.