Pat snapper strips dry with a paper towel. Whisk together eggs and milk in a small-sized bowl. Combine salt, pepper, flour, cumin, and chili seasoning on a shallow plate. Coat fish strips with flour mixture; dip in egg mixture and 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 to 5 minutes on each side until browned and cooked through. Serve with lime halves.
Yields 6 services
Recipe courtesy Fresh from Florida