To fry morel mushrooms, follow these steps for a classic, delicious preparation:

1. Clean the Morels
   Rinse the morel mushrooms in cool water to remove dirt and debris, shaking them gently to dislodge grit from their crevices. For thorough cleaning, soak them in salted water (about 1 tablespoon kosher salt per bowl) for several hours or overnight in the fridge to draw out any hidden bugs, then rinse and pat dry

2. Prepare the Coating
   • Mix flour with seasonings such as salt, black pepper, garlic powder, and onion powder in a bowl.
   • In another bowl, whisk together eggs and milk to create an egg wash

3. Coat the Morels
   • Slice large morels in half lengthwise; keep small ones whole.
   • Dust the mushrooms in the seasoned flour, then dip them in the egg wash, and finally coat them again in the flour for a thicker, crispier crust (optional but recommended)

4. Heat the Oil or Butter
   • Pour enough oil, lard, or butter into a skillet to reach about 1/2 inch deep for shallow frying. Heat it to about 325°F to 350°F (medium-high heat)

 * Alternatively, melt a stick of butter in a skillet over medium heat for pan-frying

5. Fry the Morels
   • Place the coated morels in the hot fat in a single layer without crowding the pan.
   • Fry for about 3 to 7 minutes per side, depending on size, until golden brown and crispy. Adjust heat as needed to avoid burning

 * The frying should sound like bacon sizzling when the temperature is right

6. Drain and Serve
   • Remove the fried morels and place them on paper towels to drain excess oil.
   • Serve warm, optionally with lemon wedges and a cold beer

This method ensures the morels are fully cooked, flavorful, and crispy on the outside while tender inside. Pan-frying in butter adds richness, while shallow frying in oil or lard gives a classic fried texture

. Enjoy your fried morel mushrooms as an appetizer or side dish!