Start by gently washing the oyster mushrooms under cool running water, then pat them dry with a clean kitchen towel. Tear larger mushrooms in half.

In a large mixing bowl, combine all the dry ingredients: garlic salt, onion powder, paprika, and dried herbs. Whisk together until blended and set aside 80g for later.

In a separate bowl, pour in the soy milk and gradually add the reserved spice mix along with nutritional yeast. Whisk until smooth and lump-free.

Dip each mushroom piece into the batter, ensuring it's thoroughly coated, then roll them in the remaining dry spice mix. Let rest for 10 minutes.

Heat oil in a saucepan over medium-high heat until it reaches around 180°C (350°F). Test with batter; if it sizzles, add mushrooms.

Fry mushroom pieces for 5 to 7 minutes, turning occasionally until golden brown and crispy.

Transfer fried mushrooms to a plate lined with absorbent paper to drain excess oil and cool for 5-10 minutes.

Serve hot with a splash of lime juice and your favorite dipping sauces.