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Gar Boulettes
3 pounds gar meat
2 large onions, chopped fine
1 cup bread crumbs
1 cup mixed parsley and green onions, chopped fine
1 teaspoon cayenne pepper
Black pepper and salt to taste
2 eggs, beaten
Flour
1/2 cup cooking oil
Grind the meat in a meat grinder or food processor.
Add one large chopped onion, the bread crumbs, parsley/green onion
mixture, cayenne, black pepper, salt and eggs. Mix well and shape
into balls (boulettes). Roll in flour. Heat the cooking oil in
a large cast iron pan and brown the balls, stirring lightly. Add
the other chopped onion to the pan, add 3 cups water and stir.
Cook slowly for about 30 to 45 minutes
Serve over rice.
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Stir-Fried Gar
6 pounds gar meat, cut in 3-inch pieces
1 large onion, chopped
1 tablespoon catsup
1 tablespoon hot sauce
1 teaspoon soy sauce
1/2 cup cooking oil
Salt and pepper
Heat the oil in a large cast iron pan and add fish
pieces. Stir lightly until brown. Add onion, and stir until light
brown. Add the other ingredients and stir lightly, then mix in
3 cups water. Cover and simmer for 30 to 45 minutes.
Serve over rice.
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Gar Cakes
4 pounds chopped gar meat
5 potatoes, peeled, boiled and mashed
6 green onions, chopped
1 large onion, chopped
1/2 green pepper, diced
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon tabasco sauce
1 tablespoon salt
1 teaspoon black pepper
1 cup flour
1/4 cup cooking oil
Mix ingredients well and pat into cakes. Dip the
cakes into flour, and fry in hot oil until brown. Serves 8 to
12.
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Gar Stew
1 1/2 pounds gar filleted
3/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter or margarine
3 tablespoons olive oil
3 cups hot water
1/8 teaspoon cayenne
1/2 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon thyme
6 small potatoes, diced
6 small onions, diced
6 small carrots, sliced
Dredge fillets in flour seasoned with salt and pepper.
Melt butter in a cast iron pan over medium heat. Add olive oil,
and heat. Add gar fillets and brown quickly, about 1 minute on
each side. Pour hot water into a soup pot. Add cayenne, black
pepper, salt and thyme. Add potatoes and onions and cook five
minutes. Add carrots and cook 10 minutes more until vegetables
are tender but not overcooked. Drain; save water in which vegetables
were cooked. Place browned gar fillets in a large casserole. Add
vegetables, and pour vegetable water over all. Cover and bake
in a 350° oven for 45 minutes.
Serve hot from casserole.
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Mississippi Gar
1 slab of gar meat 6" wide, 8-10" long,
3/4" thick
1 15oz. bottle ketchup
1/4 cup hot sauce
1/2 cup chopped celery
1 onion, chopped
4 tablespoons soy sauce
1/2 cup chopped green onions
1 tablespoon salt
2 Teaspoons black pepper
2 Cups water
1 Lemon
Mix all ingredients except the meat and lemon in
a large, shallow glass baking dish. Add the meat, cover and marinate
overnight in the refrigerator. The next day, stir it up and place
in a 400° oven for about 1 hour. Check twice during cooking
and rake the juice over the meat. Squeeze lemon juice on the fish
before serving.
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