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Chili-Cumin Snapper Fingers
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 15 Min.
Cook Time: 6 Min.
What you need:
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2 lb. Florida snapper, cut into 1-in. strips
2 eggs
2 Tbsp. milk
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 c. flour
1 tsp. cumin
1 tsp. chili seasoning
5 Tbsp. butter
2 Tbsp. olive oil
2 Florida limes, halved
What to do:
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. Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture. Set aside to dry for 5 min.
4. Melt the butter and oil together in a heavy skillet over moderate heat. When butter foams, add the fingers; cook 3-5 min. on each side until browned and cooked through. Serve with lime halves.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 343;   Calories From Fat: 156;   Total Fat: 18g;   Saturated Fat: 8g;   Cholesterol: 153mg;   Total Carbs: 11g;   Protein: 35g;  
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