Deep Fried Crappie Rangoons

Rangoon Ingredients:

• 1 block cream cheese (8 ounce), softened
• 2 green onions, finely chopped
• 1 cup chopped grilled bluegill or crappie fillets
• 2 teaspoons minced garlic
• 1 teaspoon powdered sugar
• 1 package wonton wrappers
• Oil for deep frying

Dipping Sauce Ingredients:

• 2 tablespoons soy sauce.
• 1 tablespoon Hoisin sauce
• 3 tablespoons rice wine vinegar
• 1 tablespoon Sriracha Hot Chile Sauce
• 2 teaspoons sesame oil
• 1 -2 tablespoons honey

Cooking Instructions:

Season the crappie with favorite spicy/sweet rub. Arrange them in a single layer on the fish tray and place on the grill at 350 degrees. The fillets only take a few minutes, 5 to 10, to turn opaque and begin to flake apart. Remove the fish from the grill and allow it to cool.

Flake the fish apart or give it a rough chop with a knife. In a bowl, mix the softened cream cheese, green onions, garlic, and powdered sugar. Blend well.

Spoon a teaspoon of the filling into the center of a wonton wrapper.

Dip your finger in water and wet the edges of the wonton wrapper. Fold over the filling into a triangle. Crimp the edges with your fingers to seal.

Pinch the wonton into a tight pouch, making sure all edges are sealed tightly.

Heat an inch of vegetable or peanut oil to 350 degrees. Deep fry the rangoons until the wonton is crisp and flaky, about 2 to 3 minutes. Serve with a bowl of the sweet and salty dipping sauce.