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...