Chili-Cumin Snapper Fingers

• 2 pounds snapper, cut into 1-inch strips
• 2 eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup flour
• 1 teaspoon cumin
• 1 teaspoon chili seasoning
• 5 tablespoons butter
• 2 tablespoons olive oil
• 2 limes, halved

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