1-Gently clean the oyster mushrooms with a damp paper towel to remove any dirt, avoiding water to keep their texture intact.

2-In a large bowl, mix the plain flour with 1 ½ teaspoons paprika powder, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon turmeric powder, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and cracked black pepper to taste.

3-In a separate bowl, whisk together ⅓ cup of the flour mixture with ¾ cup water to form a smooth batter.

4-Dip each mushroom into the wet batter, then coat it in the dry flour mixture. Repeat this dipping process for a double coating to ensure full coverage and extra crispiness.

5-Heat the oil over high heat in a pan suitable for frying. Fry the mushrooms in batches to avoid overcrowding, cooking until they are golden brown and crispy.

6-Drain excess oil on paper towels, then transfer the mushrooms to a cooling rack to maintain their crispiness. Serve hot with your preferred dipping sauce, like sriracha or a mix of mayonnaise, barbecue sauce, and apple cider vinegar.