Crunchy Fried Morels

1. 1/2 gallon of hot tap water
2. 1/4 cup salt
3. 8 large morels
4. 1 egg, beaten
5. 1/2 cup flour
6. 1/2 cup Panko crumbs (Italian flavor)
7. 2 sticks butter (don't try to substitute margarine)
8. salt and pepper to taste
9. Fill approximately 1/2 gallon of the hottest tap water that you can make in a large bowl.
10. Dissolve 1/4 cup salt into it and stir.
11. Place the morels into the mixture for  only 4 minutes. Soaking longer than 4 minutes will make the morels too salty. This salt water should kill any bugs and remove any debris.  
12. With a very slow stream of cold water, gently rinse the morels one at a time and place on a paper towel.  
13. Pat dry with a paper towel.
14. With a knife, quarter the morels.
15. Heat the butter in a skillet on medium heat.  (On my induction cooktop, the setting should be six.)  If the temperature is too high, the butter will burn.  
16. Beat the egg, slightly in a bowl for dipping.
17. In a paper bag, place the flour and Panko crumbs. Close the bag and shake to mix.
18. One by one, dip each piece of morel into the egg mixture, then toss in the bag.  When you get 4 pieces in the bag, close the bag and shake to coat well.  
19. When the butter is bubbling well, place each piece in the frying pan.
20. Repeat the dipping and coating process for all the remaining pieces of morel are coated. 
21. Salt and pepper very lightly.  (If you are using salted butter, you probably won't need to salt at all.)
22. Fry about 5 minutes or until the coating is a golden color.  This is a very gentle fry.
23. With tongs turn the pieces of morel and fry until golden on the other side of the morels.  
24. Remove the morels and place them on a paper plate to absorb the excess butter.
25. Serve and enjoy.