Ingredients

For 6 servings

Recipe

• 2 pound(s) snapper; cut into half inch strips
• 2 eggs
• 2 tablespoon(s) milk
• teaspoon(s) salt
• 0.5 teaspoon(s) ground pepper
• 0.5 cup(s) flour
• 1 teaspoon(s) cumin
• 1 teaspoon(s) chili seasoning
• 5 tablespoon(s) butter
• 2 tablespoon(s) olive oil
• 2 limes, halved

Chili-Cumin Snapper Fingers Directions

1. Pat snapper fingers dry with papaer 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.
2. 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.