Prep your oyster mushrooms by rinsing them and slicing them off of the stem, about 1/2 an inch from the head.
8 ounces oyster mushrooms
Add coconut oil to a large pot or saucepan, so that the oil is about 1 inch deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F. 1 to 1 ½ cups coconut oil
Prepare your batter by adding whole wheat flour, coconut milk, salt, pepper, garlic powder, and onion powder to a shallow bowl and whisking to ensure there are no lumps.
¾ cup whole wheat flour, 1 cup coconut milk, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
In a second shallow bowl, add your panko bread crumbs.
¾ cup panko breadcrumbs
Use your hands or a fork to dredge the mushrooms through the batter, until you're left with a thick coat of batter on each mushroom.
Then, toss your battered mushrooms in the panko to coat.
Carefully drop your battered and coated mushrooms into the hot oil, being careful not to overcrowd the pan. I usually fry 5-7 mushrooms at a time. Fry for about 3-5 minutes on each side, until both sides are golden brown.
Use a skimmer or sieve to remove the mushrooms from the oil and place them on a stack of 2 or 3 paper towels to soak up any excess oil. Transfer to a clean plate and serve hot.