Florida Department of Agriculture and Consumer Services

Chili-Cumin Snapper Fingers

Posted April 16, 2013 in Entrees, Snapper

Chili-Cumin Snapper Fingers

Ingredients:

  • 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

Directions:

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

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