Chili-Cumin Snapper Fingers Recipe

December 26, 2014

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.

  • Snapper-Fingers
    Fresh from Florida: Chili-Cumin Snapper Fingers

Chili-Cumin Snapper Fingers

Serves 6

  • 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


  1. Pat snapper fingers dry with paper towel.
  2. Whisk together eggs and milk in a small bowl.
  3. Combine salt, pepper, flour, cumin and chili seasoning on a shallow plate.
  4. Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture.
  5. Set aside to dry for 5 minutes.
  6. Melt the butter and oil together in a heavy skillet over moderate heat.
  7. When butter foams, add the fingers; cook 3 to 5 minutes on each side until browned and cooked through.
  8. Serve with lime halves.

Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.