• 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