In a small bowl, combine the paprika, salt and sugar, and set aside.
In a medium saute pan, heat the oil over high heat. Pan-fry the shishitos and sport peppers in small batches for 1 to 2 minutes. Place the fried peppers in a medium bowl lined with paper towels, and season with the spice mixture. Toss to evenly coat the peppers with the spice mixture. Repeat the process with the remaining peppers. Serve immediately.
Recipe courtesy of Eddie Russell