Gar Boulettes


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.

Serves 4.


Stir-Fried Gar


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.

Serves 6.


Gar Cakes


Mix ingredients well and pat into cakes.

Dip the cakes into flour and fry in hot oil until brown.

Serves 8 to 12.


Gar Stew


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 5 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.

Serves 4.


Mississippi Gar


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.

Serves 2.