Chili-Cumin Snapper Fingers Recipe

Name: Chili-Cumin Snapper Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs red snapper, cut into 1-in . strips; 2 eggs; 2 tablespoons milk; salt & freshly ground black pepper; ½ cup flour; 1 teaspoon cumin; 1 teaspoon chili powder (chipotle or ancho); 1 dash garlic powder; 5 tablespoons butter; 2 tablespoons olive oil; 2 lime wedges

Servings: persons

2 lbs red snapper, cut into 1-in . strips
2 eggs
2 tablespoons milk
salt & freshly ground black pepper
½ cup flour
1 teaspoon cumin
1 teaspoon chili powder (chipotle or ancho)
1 dash garlic powder
5 tablespoons butter
2 tablespoons olive oil
2 lime wedges

1
Pat snapper fingers dry with paper towel.
2
Whisk together eggs and milk in a small bowl.
3
Combine salt, pepper, flour, cumin, garlic power and chili powder on a shallow plate.
4
(Can season snapper strips with salt and pepper, also.)
5
Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture.
6
Set aside to dry for 5-10 minute.
7
Melt the butter and oil together in a heavy skillet over moderate heat.
8
When butter foams, add the fingers; cook 3-5 minute on each side until browned and cooked through.
9
Serve with lime wedges.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs red snapper, cut into 1-in . strips, 2 eggs, 2 tablespoons milk, salt & freshly ground black pepper, and more.

Yes, Chili-Cumin Snapper Fingers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Cumin Snapper Fingers

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