Gar Recipes

I have not tried these, but some folks say gar are tasty. The difficult part is the cleaning. Folks say you should cut/chop off the head and tail, then use tin snips to cut up the belly. A fillet knife can then be used to cut away the meat. If you have plenty, you may want to just use the "back strap" as there are small bones in some of the side meat. These recipes are from Bass Pro Shops Web site.

Gar Stew

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

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-degree oven for 45 minutes. Serve piping hot from casserole.

Garfish Cakes

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

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

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

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

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
1/2 cup cooking oil

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

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

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.