1 egg, beaten
1/4 c. evaporated milk
1/2 tsp. mustard
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 c. flour
1/2 c. cornmeal
1/2 tsp. baking powder
1 lb. crawfish tails

In bowl, mix egg, milk and mustard. Add salt, pepper, and garlic. Mix well. In another bowl, sift flour, cornmeal, and baking powder together and stir well to blend ingredients. Dip the crawfish tails in the egg mixture one at a time. Let drain and dip in cornmeal-flour mixture. Drop in deep hot oil (390 to 400 degrees) and cook until brown. Drain on paper towel. Serve with homemade dip. Serves 4.