GREAT COOKING ITEM Recipes

Deep-Fried Bluegill Rangoons Recipe From Realtree and Timber 2 Table

By RVL / December 15, 2019

Deep-Fried Bluegill Rangoons Recipe

If you like crab rangoons at your favorite Chinese restaurant, you will love this version made with grilled bluegill.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5-7
SERVES
EASY
DIFFICULTY

When it comes to Chinese restaurants, crab rangoons reign supreme for me as an appetizer. In fact, I tend to judge a new restaurant by the quality of their rangoons. Simple recipes like these only shine when great care is taken to do them well.

Serve the rangoons with the salty and sweet dipping sauce.

Serve the rangoons with the salty and sweet dipping sauce.

You can make your own rangoons at home and, most of the time, they will be better than any you find in a restaurant. Instead of the traditional crab (usually not even real crab, but artificially flavored imitation crab), we use grilled bluegill fillets. Season them any way you like, but the Floribbean Rub from Chef of the Future is one of our favorites for grilling fish. The website describes it as “subtle flavors of the Caribbean Islands, Florida and the Gulf Coast with a base of Fine Espresso, Cocoa, and Chipotle’ Pepper, with a touch of Sassafras.” I love it on anything grilled.

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

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 bluegill (or any flaky white fish) well. Arrange them in a single layer on the Traeger Grill rack 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.

Grill the bluegill fillets on the Traeger Grill until they are cooked through and start to flake.

Grill the bluegill fillets on the Traeger Grill until they are cooked through and start to flake.

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.

Blend the filling ingredients.

Blend the filling ingredients.

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

Spoon a bit of filling onto a wonton wrapper.

Spoon a bit of filling onto 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.

Fold wonton and seal edges.

Fold wonton and seal edges.

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

Pinch corners up to a point.

Pinch corners up to a point.

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.

Deep fry the rangoons to a crisp golden brown.

Deep fry the rangoons to a crisp golden brown.

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