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
• ½ 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.

Serves 4.

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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
• ½ 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.

Serves 6.

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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
• ½ green pepper, diced
• 3 cloves garlic, minced
• 2 eggs, beaten
• ¼ teaspoon tabasco sauce
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup flour
• ¼ 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 ½ pounds gar filleted
• ¾ cup flour
• 1 teaspoon salt(fish)
• ½ teaspoon black pepper(fish)
• 3 tablespoons butter or margarine
• 3 tablespoons olive oil
• 3 cups hot water
• ⅛ teaspoon cayenne
• ½ teaspoon black pepper(stew)
• 2 teaspoons salt(stew)
• ½ 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 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.

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Mississippi Gar

• 1 slab of gar meat 6" wide, 8-10" long, ¾" thick
• 1 15oz. bottle ketchup
• ¼ cup hot sauce
• ½ cup chopped celery
• 1 onion, chopped
• 4 tablespoons soy sauce
• ½ 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.

Serves 2.

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