cups (310 ml) milk
cup (250 ml) all-purpose flour
tsp (5 ml) each sugar, salt, freshly ground pepper,
onion powder, garlic powder, and cayenne pepper
tsp (2 ml) dried thyme
lbs (900 g) peeled crawfish tails or small shrimp
Vegetable oil for deep frying
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.