Chili-Cumin Snapper Fingers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Something new for the cooking enthusiasts. I think you'll love it. Ingredients:
2 lbs red snapper, cut into 1-in . strips |
2 eggs |
2 tablespoons milk |
salt & freshly ground black pepper |
1/2 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 |
Directions:
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. (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.
4. 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.
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