Looking for a snappy way to serve that snapper that even the kids will love? Chef Justin Timineri, Florida’s culinary ambassador, shares his recipe for chili-cumin snapper fingers—a lightly breaded, fried answer to the tired and played chicken nugget.
Fresh from Florida: Chili-Cumin Snapper Fingers
Chili-Cumin Snapper Fingers
- 2 pounds snapper, cut into 1-inch strips
- 2 eggs
- 2 tbsp. milk
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- ½ cup flour
- 1 tsp. cumin
- 1 tsp. chili seasoning
- 5 tbsp. butter
- 2 tbsp. 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 to 5 minutes on each side until browned and cooked through.
- Serve with lime halves.
Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.