Chili-Cumin Snapper Fingers

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Snapper Recipes by Cousin Mark

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


2 pounds Florida snapper, cut into 1-inch strips
2 Florida 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 Florida 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 3-5 minutes on each side until browned and cooked through. Serve with lime halves.


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