image stats
rating
3.16
votes
25
views
1330
uploader
fossil_digger
comments
16
date added
2006-08-13
category
None Yet
previous votes
Loading..
log in
Username:

Password


indent register
indent recover

nice gar 2

1 star2 stars3 stars4 stars5 stars
nice gar 2

Comments for: nice gar 2
BlahX3 Report This Comment
Date: August 13, 2006 02:06PM

Which one are you? That's one big-assed fish! It is a fish, right?
fossil_digger Report This Comment
Date: August 13, 2006 02:17PM

i wish i caught it, but i did ski by one a bit smaller one time. i thought it was a log and was going to try to hop over it till it splashed about 10 feet in front of me. i layed down one of the best cuts i've ever mede to get away...:~}
90130_ Report This Comment
Date: August 13, 2006 09:40PM

Fried Zesty Gar
Ingredients

2 lbs. Gar meat, small chunks
1 lb. Potato, mashed
2 large onions, chopped fine
1 cup parsley, green onions & celery tops, all chopped fine
½ cup prepared yellow mustard
½ cup vinegar
Flour & cooking oil


Make a sauce by mixing prepared yellow mustard and vinegar. Follow by mixing the fish, potatoes, onions and vegetables together. Shape the mixture into balls approximately 1 ½ inch in diameter. Roll in mustard sauce, dredge in flower and deep fry until golden brown.


Instructions

Marinating the meat at least four hours in half apple cider vinegar and half water will produce a zesty flavor.

Make a sauce by mixing prepared yellow mustard and vinegar. Follow by mixing the fish, potatoes, onions and vegetables together. Shape the mixture into balls approximately 1 ½ inch in diameter. Roll in mustard sauce, dredge in flower and deep fry until golden brown.



--------------------------------------------------------------------------------

Gar Stew
Ingredients

1 1/2 pounds gar fillets 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


Instructions

Dredge fillets in flour seasoned with salt and pepper. Melt butter in a skillet 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, or 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 piping hot from casserole.



--------------------------------------------------------------------------------

Garfish Cakes
Ingredients

4 pounds gar meat, chopped

5 potatoes, boiled, peeled, 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


Instructions

Mix ingredients well and pat into cakes about three inches wide and half an inch thick. Dip the cakes into flour, and fry until brown in hot oil. Serves 8 to 12.



--------------------------------------------------------------------------------

Stir Fried Gar
Ingredients

6 pounds meat from small gars, cut across in 3-inch pieces

1 large onion, chopped

1 tablespoon catsup

1 tablespoon Louisiana Hot Sauce

1 teaspoon soy sauce

1/2 cup cooking oil

Salt and pepper to taste


Instructions

Heat the oil in an iron pot 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.



--------------------------------------------------------------------------------

Gar Boulettes
Ingredients

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


Instructions

Grind the meat in a meat grinder or food processor. (It's easier to grind if it's partially frozen.) Add one of the large chopped onions, the bread crumbs, parsley/green onion mixture, cayenne, black pepper, salt and eggs. Mix well and shape into balls. Roll in flour. Heat the cooking oil in an iron pot and brown the balls (boulettes), stirring lightly. Add the other chopped onion to the pot, add 3 cups water and stir. Cook slowly for about 30 to 45 minutes and serve over rice.



--------------------------------------------------------------------------------

Garfish Mississippi
Ingredients

1 slab of gar meat (6 inches wide, 8-10 inches long, 3-4 inches thick)

1 15-ounce bottle ketchup

1/4 cup Louisiana 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


Instructions

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-degree oven for about 1 hour. Check twice during cooking and rake the juice over the meat. Squeeze lemon juice on the fish before serving.

90130_ Report This Comment
Date: August 13, 2006 09:41PM

My buddies tell me they're a freakin' bitch to descale and clean.
Anonymous Report This Comment
Date: August 13, 2006 10:21PM

WOW
Anonymous Report This Comment
Date: August 13, 2006 10:55PM

Sustitute shoe leather for the gar meat, and all those recipes would still taste exactly the same. If you want some good fish, try Alaskan King Salmon.
fossil_digger Report This Comment
Date: August 13, 2006 11:38PM

they are a bitch to clean for sure. boney as hell, but mississippi gar sounds good.

my favorite fish is blackened snapper.
i buy salmon filets at sam's club for 4.00/lb.

fried catfish is also a fav.
nine-0 when you come to Dallas go to Top Cat @ forest ln. and I-75. damn good catfish!
fossil_digger Report This Comment
Date: August 13, 2006 11:40PM

I'd like to have the head off this bad boy for my collection
90130_ Report This Comment
Date: August 14, 2006 01:47AM

Hey, roger that, F_D. I had some pretty good blackened catfish with scrambled eggs at our local cajun bistro here in PDX. Mighty tasty for sure, but my guess it's even better in DFW. Y'all can show me around when I get there. Know any good day kennels in the area where I can board some of my Springers?
90130_ Report This Comment
Date: August 14, 2006 01:56AM

I wonder if we can get the site admins to work out an IM system. I'd like to ask projunior a thing or two about those Dodge/Freightliner Sprinter cargo vans, since he seems to be around heavy trucks all the time. I'm looking at a high roof long wheelbase model to haul the dogs/bikes/equipment. I figured out that my new truck would at best get 18-20mpg on the freeway even with the DuraMax, and these Sprinters get almost 30mpg according to my DHL driver.
mrkim Report This Comment
Date: August 14, 2006 08:04AM

So 90130, you headed to this end of the world are ya ? There are plenty of places to kennel up your pups, so no problem there.
Tex-Mex food is my fave, love them jalanpenos, stuffed with shrimp, cut into strips and fried, or just wash 'em off & chow down ! There's tons of great restaurants here for it too :>winking
smiley
fossil_digger Report This Comment
Date: August 14, 2006 10:25AM

oh yeah plenty-o-places to keep the dogs.
another good stop for ya would be the farmers market downtown. if you like sweet onions you have to try some noon-day onions from Noon Day Tx. soooooo good! they make Vidalias seem sour
mrkim Report This Comment
Date: August 14, 2006 07:51PM

Talkin about sweet, how 'bout some Pecos cantelope, Parker county peaches or yellow meat watermelon ?

Dammit, now I'm hungry BRB :>P''''
Anonymous Report This Comment
Date: August 14, 2006 11:41PM

or pickled mackerel /nigiri/ sushi
90130_ Report This Comment
Date: August 17, 2006 03:57AM

I'll be at your front porch second week of September. Once I get the hounds kenneled, I'm goin' on a Texas barbeque tour. Just make sure you have enough beer and no one gets hurt. ;o)
fossil_digger Report This Comment
Date: August 17, 2006 10:44AM

beer? hahahaha you forgot?
i have kept 1 beer in the fridge now for 16 years and 8 1/2 months just for fun.
i don't think you wanna drink it. lol