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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. 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.

Gar Cakes

4 pounds chopped gar meat
5 potatoes, peeled, boiled and 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. Dip the cakes into flour, and fry in hot oil until brown. Serves 8 to 12.

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.

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.

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
1/2 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.

Zesty Gar

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

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.
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