Portobello Mushroom Fries with Cherry Pepper Sauce | America's Test Kitchen

Ingredients

• ¾ cup sour cream
• ⅓ cup minced seeded jarred hot cherry pepper , plus 1 tablespoon brine
• 1 tablespoon minced fresh parsley
• 2 garlic cloves , minced
• 2 teaspoons honey
• ¼ teaspoon table salt
• 12 ounces portobello mushroom caps
• 2 cups panko bread crumbs
• 1 ounce Parmesan cheese , grated (½ cup)
• 2 teaspoons dried oregano
• 1¾ teaspoons table salt , divided
• ¾ teaspoon red pepper flakes
• ½ cup all-purpose flour
• ½ cup water
• 2 large eggs
• 2 cups vegetable oil for frying