1 lb. crappie fillets
1 T. lemon juice
Freshly ground black pepper
1/2 cup plain dry bread crumbs, more may be needed
1 cup Frank’s Red Hot Sweet Chili Sauce (not original or wing sauce)
2 tsp. soy sauce
Wash, drain, and pat dry the fish fillets with paper towels. Using kitchen scissors, cut the fish fillets into bite-size nuggets and place in a bowl.
Pour the lemon juice over the nuggets and stir. Allow the lemon juice to be on the nuggets 1-minute, then salt and pepper the nuggets and stir again. Wait an additional 1-minute, then pour the nuggets into a small colander to drain the liquid off.
Line a 9″ x 13″ baking pan with aluminum foil and spray-oil the foil heavily; set aside. Pre-heat the oven to 350 degrees.
Put the dry bread crumbs into a large zipper-lock bag, then add several nuggets, seal the bag and shake to coat the nuggets with the bread crumbs. Place the coated nuggets on the foil-lined pan. Repeat the process until all nuggets are coated.
Spray the tops of the nuggets in the pan to get a little extra oil on them for baking. Sprinkle with paprika for color.
Place the pan, uncovered, in the pre-heated oven for 15 to 20 minutes. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
While the nuggets are cooking, pour the Frank’s Red Hot Sweet Chili Sauce in a small, shallow serving bowl and blend in the soy sauce. Allow the sauce to come to room temperature for serving.
Place the cooked nuggets on a serving platter along with the serving bowl of sauce. Use cocktail picks for dipping the nuggets into the sauce.
Serves: Appetizer for 3 to 6.