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

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.