Rough Fish Recipes

By , March 29, 2010 8:37 AM

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.

Pickled Carp or Buffalo

Be brave! Give it a try!

Cut fish into 1/2 or 3/4 inch cubes. Soak the fish in a brine solution of one gallon white vinegar and one cup of canning salt for 10 days in the refrigerator. Stir once daily. Then thoroughly rinse the fish in cold water and drain well. Pack the fish into pint jars alternating layers of fish and sliced onion rings. Add one teaspoon of pickling spice to each jar and cover with a solution made of one cup white vinegar and one cup of sugar. Dont cook it! Store in the refrigerator for 10 days. Then enjoy!

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