Directions:
- Pat snapper fingers dry with paper towel.
- Whisk together eggs and milk in a small bowl.
- Combine salt, pepper, flour, cumin, garlic power and chili powder on a shallow plate. (Can season snapper strips with salt and pepper, also.) Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture. Set aside to dry for 5-10 minute.
- Melt the butter and oil together in a heavy skillet over moderate heat. When butter foams, add the fingers; cook 3-5 minute on each side until browned and cooked through. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.26 Kcal (1626 kJ) | ||
| Calories from fat | 179.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.93g | 31% | |
|---|---|---|---|
| Cholesterol | 136.04mg | 45% | |
| Sodium | 407.47mg | 17% | |
| Potassium | 724.17mg | 15% | |
| Total Carbs | 15.69g | 5% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 35.85g | 72% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 114.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 168.56 Kcal (706 kJ) | ||
| Calories from fat | 77.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 31% | |
|---|---|---|---|
| Cholesterol | 59.06mg | 45% | |
| Sodium | 176.9mg | 17% | |
| Potassium | 314.4mg | 15% | |
| Total Carbs | 6.81g | 5% | |
| Sugars | 0.32g | 3% | |
| Dietary Fiber | 0.98g | 9% | |
| Protein | 15.57g | 72% | |
| Vitamin C | 4.1mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 9% | |
| Calcium | 49.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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