Deep-Fried Spicy Mushrooms

24 mushrooms
2 quarts water
1/4 cup lemon juice
1/2 cup all-purpose flour
3 large egg
1/3 cup milk
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
3 cups bread crumbs
1/2 cup shredded Cheddar cheese
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1 1/2 teaspoons chili powder
4 cups oil -- shortening or

Trim stems on mushrooms to 1/2-inch length. Wash mushrooms in water with
lemon juice added to prevent discoloration; drain well. Toss mushrooms in
flour. Make an egg wash: Beat eggs, milk, hot sauce, Worcestershire sauce,
and salt together. Toss mushrooms in the egg wash. Combine bread crumbs,
grated Cheddar, thyme, oregano, basil, cumin, marjoram, and chili powder.
Toss mushrooms in mixture then place on rack. Heat enough shortening in
heavy deep saucepan or deep fryer to make a depth of at least 3 inches.
Heat enough shortening in heavy deep saucepan or deep fryer to make a
depth of at least 3 inches. Heat to 350-3750 and deep-fry mushrooms, 1 cup
at a time, for about 3 minutes, until golden brown. While frying, turn to
brown evenly. Drain on paper towels and serve promptly.