TAS logo
Home > Recipes > Red Snapper Recipes > Chili-Cumin Snapper Fingers


  • 2 pounds snapper, cut into 1-inch strips
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup flour
  • 1 teaspoon cumin
  • 1 teaspoon chili seasoning
  • 5 tablespoons butter
  • 2 tablespoons olive oil
  • 2 limes, halved

  • Pat snapper fingers dry with paper towel.
  • Whisk together eggs and milk in a small bowl.
  • Combine salt, pepper, flour, cumin and chili seasoning on a shallow plate.
  • Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture.
  • Set aside to dry for 5 minutes.
  • Melt the butter and oil together in a heavy skillet over moderate heat.
  • When butter foams, add the fingers; cook 3 to 5 minutes on each side until browned and cooked through.
  • Serve with lime halves.

  • - Recipe and Image Source: http://www.freshfromflorida.com/Recipes/Seafood/S...