Chili-Cumin Snapper Fingers
- Pat snapper fingers dry with paper towel.
- Whisk together eggs and milk in a small bowl.
- Combine salt, pepper, flour, cumin, garlic power and chili powder on a shallow plate. (Can season snapper strips with salt and pepper, also.) Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture. Set aside to dry for 5-10 minute.
- Melt the butter and oil together in a heavy skillet over moderate heat. When butter foams, add the fingers; cook 3-5 minute on each side until browned and cooked through. Serve with lime wedges.