Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Chili-Cumin Snapper Fingers(Photo Below)
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Seafood-4274
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Ingredients |
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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 |
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Preparation
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.
Yield
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
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Look for "Fresh from Florida" ingredients at your grocery store.
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