"Seems you can eat
anything if you really want to!"
John, who shared his recipe for swamp cabbage
with us, saw the story about Judy
and the Garfish and was moved to contributed these recipes
for Gar. I have never been hungry enough to eat a Gar. I mean,
just look at it - that thing puts the "UG" in UGLY!!
For those of you who are hungry enough, brave
enough, or just plain determined to kill *something* and eat
it, here you are:
Check out those wicked teeth!
Prep the garfish by scaling and gutting,
then spilt from the gut cavity to the tail and roll the gut
area with a rolling pin or a bottle, then peel out the spine
and cut away the rib bones with a thin flexable knife. (Yuk!)
the whole fillet with flour
into a beaten egg with a good pinch of tarragon
(dried) then into some breadcrumbs
on a flat hotplate or BBQ until done (it wont
take long)... enjoy!
this mean only male garfish?)
2 lbs ground
1 c. green onions
1 lb. boiled and peeled potatoes, chopped
2 medium white onion, chopped
1/4 c. Creole Seasoning 1/4
c. all- purpose flour
your potatoes and grind the garfish first.
Mix the first 6 ingredients
together in a bowl.
Roll the mixture into balls
the size of golf balls or maybe even a little bigger
if you like.
Put the balls in the corn
flour and roll them around to fully coat them.
Put the balls in the fryer
(preheated to 375Á) and fry until golden
in color or until they float.
Serve as appetizers or as
a side with the main meal.