Deep fry just about anything correctly and it will be succulent and delicious, but for years chefs have worked and tested different batters trying to find the best. You may not be a chef, but you're looking for a good batter for your fried mushrooms so they're crispy on the outside and juicy on the inside. If hours of testing aren't something you're willing to do, grab a box of pancake mix.

Wash the mushrooms in the colander. They won't need a thorough washing, just a rinse in the sink and a few shakes of the colander will do.

Lay the towel out and spread the mushrooms out on it. You can let them air dry or you can pat them down.

Pour a few tablespoons of flour into the bowl, drop the dry mushrooms in and use the mixing spoon to toss them until they're lightly coated.

Make the pancake mix in the mixing bowl to the specifications on the box. The mix should be pancake ready.

Drop the floured mushrooms into the pancake batter and turn them with a fork. The mushrooms should be evenly coated with batter.

Place the baking rack in the baking pan. Take the battered mushrooms from the bowl and space evenly on the rack so that excess batter can drain off.

Put your deep skillet on the stove. Add canola oil until it is about two inches from the rim of the skillet.

Turn the stove on to medium-high heat. Place the frying thermometer in the oil and wait until it reads between 350 to 375 degrees F. If you don't have a thermometer, a one-inch cube of white bread should brown in about 60 seconds.

Use the tongs to gently place the battered mushrooms in the hot oil. Turn them until both sides of the mushrooms are golden brown.

Remove the golden brown mushrooms from the hot oil. Place them on paper towels so the excess oil drains. Wait until the mushrooms cool to where they're edible, then enjoy.