1. In shallow dish, beat egg with milk and salt. Place flour on a piece of waxed paper and cornflake crumbs on another.
2. Roll mushrooms in flour; then dip in egg mixture and roll in crumbs, to coat completely.
3. Meanwhile, in electric skillet or heavy saucepan, slowly heat salad oil (1 1/2 to 2 inches deep) to 375 degrees on deep-frying thermometer.
4. Gently drop mushrooms, a few at a time, into hot oil; fry until golden-brown - about 1 minute on each side.
5. Remove from skillet with slotted spoon and drain on paper towels. Sprinkle with salt. Serve with lemon wedges. Nice as an hors d'oeuvre. Makes 6 to 8 servings.
