Rinse morel mushrooms in cold water and pat them dry with paper towels.
Slice the morel mushrooms into rings or slices.
Mix together two eggs about ⅓ cup milk into a dish that is large enough to hold 5-8 pieces at a time.
Mix together one cup of self-rising flour, 1 tsp. salt, and 1 tsp. pepper.
Plug in your fryer or start heating your oil on medium heat. Give it around 5-10 minutes to heat up.
Dip 5-8 mushrooms into the egg mixture first and then shake off the excess.
Dip those same mushrooms in the flour mixture and coat on both sides. Your hands are going to get messy.
Dip those same mushrooms in the flour mixture and coat on both sides.
Shake off the excess flour, and slowly lower the mushrooms into the hot oil.
Let them fry for about 5-8 minutes or until golden brown.
Take them out of the oil with a slotted spoon.
Lay them out on the plate or 9x13 dish that has paper towels in it. Give them a little more salt and pepper and you are ready to go.
