90130_ Report This Comment Date: August 14, 2006 01:40AM
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.
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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.
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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.
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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.
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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.
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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.
fossil_digger Report This Comment Date: August 14, 2006 03:38AM
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!
90130_ Report This Comment Date: August 14, 2006 05:47AM
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 05:56AM
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 12:04PM
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 :>
mrkim Report This Comment Date: August 14, 2006 11:51PM
Talkin about sweet, how 'bout some Pecos cantelope, Parker county peaches or
yellow meat watermelon ?
Dammit, now I'm hungry BRB :>P''''
