Crispy Coated Mushrooms with Green Dip

Name: Crispy Coated Mushrooms with Green Dip
Ingredients: 1/2 cup plain unsweetened plant-based yogurt (I used coconut); 3 tablespoons flat-leaf parsley leaves; 1 tablespoon fresh lemon juice; 1 clove garlic, crushed; Flaky sea salt; 2 tablespoons Worcestershire sauce; 4 large portobello mushrooms, cut into 1/2-inch strips; 1 cup all-purpose flour (you can also use gluten-free flour); 1 cup cornstarch; 1/4 cup Cajun seasoning or similar seasoning; 1/2 cup cold fizzy water (sparkling water); Vegetable oil, for frying