Soak morels in cold salt water for 24 hours, refrigerated. Place a plate over them to keep them submerged. This is to kill the bugs that might be in them.
Rinse mushrooms in cold running water. Pat dry with paper towels.
On a large plate, stir together the all-purpose flour, seasoned salt, and freshly ground black pepper. Dredge mushrooms in the flour mixture to coat well on all sides.
In a medium cast iron skillet heat the vegetable oil. Cook mushrooms for 3-4 minutes on medium heat until golden brown on each side. Serve warm as appetizers.