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Chili-Cumin Snapper Fingers

Chili-Cumin Snapper FingersRecipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

2 pounds Florida snapper, cut into 1-inch strips
2 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili seasoning
5 tablespoons butter
2 tablespoons olive oil
2 Florida limes, halved

Cooking Directions:

  1. Pat snapper strips 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 strips with flour mixture; dip in egg mixture, then into flour mixture. Set aside to dry for 5 minutes.
  4. Melt the butter and oil together in a heavy skillet over moderate heat. When butter foams, add the strips; cook 3 to 5 minutes on each side until browned and cooked through.
  5. Serve with lime halves.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 343; Calories From Fat: 156; Total Fat: 18g; Saturated Fat: 8g; Cholesterol: 153mg; Total Carbs: 11g; Protein: 35g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.