Gar Recipes

[buzzard]

Saw em talking bout Gar fishing in the fishing thread, checked around for some recipes and found these:

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.

[buzzard]

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.

[buzzard]

Instructions for Cleaning Gar

From Gar Getters

-Tools needed – Hack saw, metal shears, fillet knife

Cut behind pectoral fin with hack saw to remove head. Cut in front of caudal fins (fins near the tail) to remove tail section.

Using metal shears, cut along lateral lines from front to back.

After cutting through the armor type covering on both sides firmly grasp the top front and pull while using the fillet knife to separate meat from scale.

Remove any dark red meat. After the quite taste white meat is exposed cut it away from the backbone, and use it in one of the many different recipes for gar, or create one of your own.

“DO NOT EAT THE EGGS”

There is evidence that roe of the female gar is poisonous to warm blooded animals.

[buzzard]

JOHNNY'S GAR BALLS

3 lbs. gar-cut into strips
3 lbs. potatoes, boiled, drain and set aside
3 onions
1 egg
Black and red pepper
Salt to taste
Oil (enough to fry in)

Cook gar until half done (about 10 minutes). Drain. Grind gar and onions together. Put into large pan. Mix potatoes and egg and salt and peppers into gar. Mix well. Roll into small balls. Roll balls in flour. Fry in hot oil until brown.

[buzzard]

Traditional recipe for preparing gar
The traditional folk recipe for preparing gar:

Prepare a HOT sauce, the HOTTER the better.

Plank the gar on an oak plank and baste them with the real HOT sauce.

Place the plank over hot coals and cook slowly. Then, when most the meat has flaked off the bone, scrape all the fish off into the coals and eat the oak plank.

[buzzard]

Alligator Gar Nuggets

Ingredients
6 large strips of alligator gar meat

a steel cookie cutter

corn meal

salt and pepper

cayenne pepper

peanut oil

tarter sauce

jalapeno pepper

milk


Directions
Clean and prepare stips of gar meat. Season with salt,pepper,cyan pepper. Use a steel cookie cutter and cut shapes of your choice. A round cookie cutter works best. Drop the nuggets into milk and cover with corn meal batter.
Heat peanut oil to 350 and drop the nuggets into the oil. When floating the nuggets are ready.

Dig nuggets into tarter sauce with a generous portion of jalapeno peppers and juice added

Other Notes
A ice cold beer works best with this appetizer while watchig a game or your favorite fishing show.

[buzzard]

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.

[buzzard]

Yanno, all these recipes with so much hot sauce makes me think that the hot sauce is what makes this fish edible, ROFLMAO!