Cut the fresh morel’s in half and soak in salt water  for at least several hours. This cleans out all the bugs and dirt. Soaking overnight is best but if you just can’t wait several hours is long enough. Beat several eggs to make a dipping batter. You can add a splash of milk depending on your taste. I like mine thicker so I do not add milk. If you need more batter as you are cooking you can always add more.  Crush saltine crackers in a food processor or I like to beat them with a rolling pin. You can use flour or seasoned flour to roll your mushrooms  in. Put your flour or crushed crackers into a large zip lock bag.   Put soaking mushrooms into a strainer and rinse well with water.   Heat several tablespoons of cooking oil over medium heat in a deep frying pan.

Dip mushrooms into egg batter and put into bag of crackers/flour and toss until well coated.  Put mushrooms into hot oil and fry 3 to 5 minutes until brown and crispy on both sides.    Eat and enjoy.