1 lb. crappie fillets
2 T. soy sauce
½ tsp. cornstarch
4 tsp. cooking sherry
½ tsp. ground ginger
1/8 tsp. crushed red pepper
4 T. butter, sliced thin
Wash and pat dry the fish fillets; then place the fish fillets in a shallow, flat dish.
Use a small bowl to completely blend the soy sauce and cornstarch. Stir in the cooking sherry, ground ginger, and crushed red pepper.
Drizzle the tops of the fish fillets with 2 T. of the soy sauce mixture; reserving the remaining mixture to use after the fish fillets are cooked. Allow the soy sauce mixture to marinate the fish fillets for 20 to 30 minutes before cooking.
Randomly place the butter slices on the tops of the fish fillets.
Bake at 350 degrees until done, about 15 to 25 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.
Serve the remaining soy sauce mixture in a side bowl to be spooned over the cooked fish fillets, as desired.