Soak crawfish tails in well beaten egg and milk mixture 1 hour. In paper bag shake crawfish in flour, seasoned with salt and pepper.
Heat oil to 350F or until match lights when dropped into hot grease. Drop crawfish into grease and cook 1 minute or until golden brown. Serve hot as hors d'oeuvre or entree.
Serve on well drained paper napkins.
Cajun Country -- New Iberia, Louisiana