Instructions

1. 1
   Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water.
2. 2
   Rinse the morels well and drain before cooking.
3. 3
   In a wide shallow bowl, mix the egg and milk.
4. 4
   In a thick paper bag, mix the cornmeal and pepper.
5. 5
   In a deep well-seasoned cast-iron skillet, melt the bacon grease 1 inch deep. Get it good and hot but not smoking.
6. 6
   Dip your mushrooms in the milk and let them soak a little while your grease is heating.
7. 7
   Pick a handful out of the bowl and shake them a little to get off some of the liquid excess.
8. 8
   Drop the mushrooms into the bag of cornmeal. Hold your hand on the bottom of the bag so it doesn't break, and gently shake.
9. 9
   Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.
10. 10
    Fry, trying to only turn them once so the coating stays on better.
11. 11
    When golden, drain on paper towels.