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Thread: Eating Gar
04-09-2012, 11:52 AM #11
I hosted two fish fry's this Easter weekend, and served gar at each one. I ran the fillets through a meat grinder, and removed all of the connective tissue. Once the little strips of stringy tissue were removed I mixed in 1 pound of boiled potatoes to every two pounds of ground gar. For every two pounds, I also mixed in one large finely diced onion, 1 cup of finely diced green onions, and 1/4 cup of creole seasoning. After it was all mixed together, I made it all into golf ball size pieces and rolled the balls in fish fry. After all the prep I just fried them along with the catfish.
They tasted somewhat like crab cakes, and everyone liked them. The people liked them so much that I am going to include them in all of my fish fry's, from now on. Usually I cook a basket of fish, and a basket of sweet potato fries in that rotation. After this weekend, I will cooking fish, fries, and gar balls, followed by funnel cake after all the food is cooked. If you have a fryer with one pan and two baskets, you can really turn out the food with one gallon of oil.
04-09-2012, 12:11 PM #12
When I was a kid there was an old guy here in town that ate them all the time. I often brought them in to him. The one I fried was real strong tasting But that was probably do to error on my part plus it came out of shallow still water in the hot part of the summer.
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