• Fried Dry Land Fish (Morel Mushroom)

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    Fried Dry Land Fish (Morel Mushroom)
    Prep: 24 hours Cook: 12 min Servings: 20
    by Vanessa
    5 recipes
    Dry Land Fish (or morels) is an edible mushroom that grows in the woods. The location and season may vary, but it is a spring favorite in most states from April to late May. They're found just about all over the world except in extremely dry areas or along the coast lines. The thickest places it grows is in the areas of the great lakes and mid-west. They are wonderful and tasty! You can grow your own instead of going out in the woods to find them yourself or you can order them from a supplier online.


    • Olive Oil for frying
    • 20 dry land fish, whole (see also preparation)
    • 2 eggs
    • 1 cup flour
    • 1 cup corn meal (or polenta)
    • 1 tsp. black pepper
    • 1 tsp. salt
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder


    1. Prepare the mushrooms first by washing them gently under cold water, slicing them lengthwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
    2. Drain water off mushrooms.
    3. Using a colander, rinse the mushrooms under cold, running water.
    4. Pat the mushrooms dry with a paper towel.
    5. When ready to fry:
    6. Beat eggs in one bowl.
    7. In another bowl, mix flour, corn meal, salt, pepper, garlic powder and onion powder.
    8. Dip sliced mushrooms into egg.
    9. Then into flour mixture. (For a thicker coating you can dip them again by putting them back into egg and roll in flour).
    10. Heat a skillet with the olive oil.
    11. Place the mushrooms in skillet and fry mushrooms until golden brown or slightly darker,
    12. Mushrooms must be turned to evenly cook both sides.
    13. Place on paper towel to drain any grease.
    14. Note: If you have 10 whole mushrooms cut in half length wise, it will serve 20 people at 2 pieces each.

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