Chili-Cumin Snapper Fingers

 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

1. 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.

2. 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.

SOURCE: FreshFromFlorida.com