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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Chili-Cumin Snapper Fingers

(Photo Below)
2 pounds snapper, cut into 1-inch strips
2 eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon cumin
1 teaspoon chili seasoning
5 tablespoons butter
2 tablespoons olive oil
2 limes, halved

Pat snapper fingers dry with paper towel. Whisk together eggs and milk in a small bowl. Combine salt, pepper, flour, cumin and chili seasoning on a shallow plate. Coat fish fingers with flour mixture; dip in egg mixture, 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 3-5 minutes on each side until browned and cooked through. Serve with lime halves.

6 servings

Nutritional Value Per Serving
Calories 343, Calories From Fat 156, Total Fat 18g, Saturated Fat 8g, Trans Fatty Acid 0g, Cholesterol 153mg, Total Carbohydrates 11g, Protein 35g, Omega 3 Fatty Acid 0.04g

Look for "Fresh from Florida" ingredients at your grocery store.

Chili-Cumin Snapper Fingers Download High-Resolution Image (JPG)

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