Portobellini mushrooms crumbed, served with tartare sauce
Mix all the ingredients for tartare sauce together and refrigerate.
Mix all the spices into the flour.
Dredge mushrooms through egg mixture, toss into the flour and repeat.
Place the mushrooms in a single layer in a tray on absorbent paper.
When ready, deepfry on medium heat, a few at a time, until golden.
Serve immediately with the tartare sauce.