Wash the mushrooms, pat dry, and remove the woody part of the stems. Cut in half or into thick slices if larger.
Place the flour in a small bowl and the eggs in a different bowl. Beat the eggs until smooth. In a third bowl, add the breadcrumbs.
Pour enough oil to in a small to medium pot to reach 2 inches deep. Place over medium heat.
Coat each mushroom piece in the flour, then the egg, and let the excess drip off. Coat thoroughly in the bread crumbs.
Once the oil has reached 350˚F, add the coated mushrooms, a few at a time, being careful not to overcrowd. Fry until golden, 1-2 minutes, then flip to cook the other side until golden. Transfer to a towel lined plate and repeat with remaining mushrooms.
Sprinkle with salt and serve immediately with tartar sauce.