Combine dry ingredients in large mixing bowl. Mix eggs and milk with 2 cups of the dry batter in separate large mixing bowl. (Should be the consistency of a very thin pancake batter.) Dip sturgeon strips in wet batter, then dry mix... Repeat this process to produce a thick, crunchy batter.
Cook to a light golden brown in hot oil. Serve with a good red or tartar sauce as a dip. Include oven browned or fried tater tots, and a tossed green salad for a well rounded meal.