Beer Battered Mushrooms With Garlic Aioli

• 1 cup mayonnaise
• 1 lemon
• 1/3 cup fresh lemon juice from about 3 lemons
• 1/2 tablespoon dijon mustard
• 1/4 cup minced garlic 6 to 8 cloves
• 1 pound portobello mushrooms stems and gills scraped out, cut into 1/2-inch strips
• 2 cups buttermilk
• 2 large eggs separated
• 3/4 cup beer preferably lager or pale ale
• 3/4 cup all purpose flour
• 3/4 cup white cornmeal
• ground black pepper
• 1/2 teaspoon cayenne pepper
• peanut oil for frying, about 6 cups
• sea salt

1. Make the aioli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.
2. Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.
3. Make the batter: In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. Fill a large deep pot with about 1 1/2 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
4. In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. Sprinkle with sea salt and serve with the garlic aioli.

mayonnaise, lemon, lemon juice, dijon mustard, garlic, mushrooms, buttermilk, eggs, lager, flour, white cornmeal, ground black pepper, cayenne pepper, peanut oil, salt

Taken from www.yummly.com/recipe/Beer-Battered-Mushrooms-with-Garlic-Aioli-828563 (may not work)