- First add approx 1 teaspoon of salt in a gallon of water in a large bowl. (adjust as needed to cover)
- Slicing mushrooms length-wise into strips. (The bigger the mushroom, the more slices you can get)
- Place mushrooms in the bowl and put in the refrigerator overnight. (Finding bugs is very common, as the mushrooms are very porous and bugs like to hide in them)
- Drain and rinse off the morels well.
2 cup dry land fish
1 cup flour
1 cup cornmeal
½ cup cornstarch
1 tsp black pepper
1 tsp salt
2 cup vegetable oil
Heat the oil in an iron skillet on medium to medium-high heat to 350° Fahrenheit.
Mix dry ingredients together in a bowl and set to the side.
Beat the eggs in a bowl and dip the mushrooms, allow excess to drain and roll in the dry ingredient mixture.
Drop the mushrooms into the oil once it has reached 350° in batches as necessary so that your skillet isn’t overly full. After each batch, allow the oil to come back to 350° before putting more in. Allow the mushrooms to cook through until golden brown. You may have to turn them to cook both sides unless you decided to use a deep fryer instead of the iron skillet.