Mix all ingredients well in a bowl and add seafood that will be fried. Cover and let sit in the refrigerator until needed. If I think about it, I like to put my seafood in the milk batter the night before I plan to cook it. Use regular milk if you are battering fish and evaporated milk if you are bettering shrimp or soft shell crabs. I don't dip oysters because they come in plenty of their own juice. If you use Tobasco sauce don't use more than 1 tsp. When I have some of this milk batter left over I make yellow rice the next morning and use it in there.