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

1. Heat oil to 325°. Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.

2. Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375°. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt.