Cornmeal-fried morels

Directions

1. Cut the morels in half, clean them, and soak them in salted water overnight, keeping them submerged with a heavy plate. ⏱ 8 hr
2. Thoroughly rinse the morels and drain them before cooking. ≈ 2 min
3. In a large, shallow bowl, combine the eggs and milk. ≈ 4 min
4. In a thick paper bag, combine the cornmeal and pepper. ≈ 4 min
5. In a well-seasoned, deep cast-iron skillet, melt the bacon grease to a depth of 2.5 cm. Heat it up until it’s hot, but not smoking. ⏱ ≈ 7 min
6. Soak the morels in milk and let them absorb the liquid while the butter melts. ⏱ ≈ 30 min
7. Take a handful of morels and shake them to remove any excess liquid. ≈ 3 min
8. Place them in the semolina bag. Hold the bottom of the bag to prevent it from tearing, and gently shake it. ≈ 3 min
9. Add more morels by gently shaking the pan after each addition. Once they are well coated, place them in a single layer in the hot frying pan. ⏱ ≈ 7 min
10. Fry the potatoes, turning them only once, so that the coating adheres better. ⏱ ≈ 8 min
11. When they are golden, drain them on paper towels. ≈ 2 min