Cut the brown part off the bottom of the enoki mushroom bunch. Slice or separate the mushroom bunch into thin bunches, about 1-inch long and ½-inch wide at the base.

In a long shallow flat container, mix together the flour, cornstarch, salt, paprika, garlic powder, and pepper. Add the water and whisk together until no lumps remain.

Heat the cooking oil over medium heat, ensuring there is at least 1.5 inches of oil in the pan. The oil is ready when it starts to bubble when a toothpick is inserted.

Use tongs to dip the enoki pieces in the batter on both sides and the bottom. Let excess batter drip off.

Carefully place the battered enoki mushroom into the hot oil. It should start bubbling immediately. Fry for 1 minute, use tongs to carefully flip, then fry for another minute, or until golden brown. Transfer to a large plate lined with paper towels. Repeat until all mushrooms are fried.

Allow to cool for a minute, then enjoy warm, sprinkling with flaky sea salt, fresh chives, and a drizzle of lemon juice. Dip into the garlic aioli.

Prepare the garlic aioli while the mushrooms cook: In a small bowl, mix together all the ingredients. Adjust the flavor to your liking.