Gently clean the morel mushrooms by slicing them in half lengthwise and rinsing under cool water to remove any dirt or insects. Pat dry with paper towels.

In a shallow bowl, combine the flour, cornmeal, salt, pepper, smoked paprika, and garlic powder. Mix well.

In another bowl, whisk together the eggs and milk until fully combined.

Heat 1 inch of vegetable oil in a cast iron skillet or deep sauté pan over medium-high heat until shimmering but not smoking.

Dip each morel into the egg mixture, then dredge in the flour-cornmeal coating. Shake off any excess.

Carefully place the coated morels into the hot oil in batches. Fry for 2–3 minutes per side, or until golden brown and crispy.

Transfer the fried morels to a plate lined with paper towels to drain.

Garnish with chopped parsley and serve with lemon wedges or your favorite dipping sauce.