Instructions: Combine the eggs and milk in a small bowl. Combine the flour and seasonings in a large bowl and stir in the egg mixture. Let sit at room temperature for 1 hour. Heat vegetable oil at a depth of 1 inch

(2.5 cm) in a skillet over high heat until it reaches 350F (180C).

Coat the crawfish in the batter a few at a time and fry in small batches until golden brown on both sides, about 2 minutes total, turning once or twice. Drain on paper towels and serve immediately.

Serves 8 to 12 as an appetizer.

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