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