<\/p>\n
Carp Cakes<\/strong><\/span><\/span><\/p>\n 1 small buffalo or carp, prepared for cooking <\/span><\/p>\n<\/li>\n 3 eggs <\/span><\/p>\n<\/li>\n 1\/4 cup chopped onions <\/span><\/p>\n<\/li>\n 1\/4 cup chopped green pepper <\/span><\/p>\n<\/li>\n 1\/2 teaspoon garlic salt <\/span><\/p>\n<\/li>\n 1 teaspoon salt <\/span><\/p>\n<\/li>\n 1 teaspoon black pepper <\/span><\/p>\n<\/li>\n 1 egg beaten with 1 tablespoon milk cracker meal <\/span><\/p>\n<\/li>\n 1\/4 cup vegetable shortening <\/span><\/p>\n<\/li>\n<\/ul>\n Bake the fish in a preheated 350-degree oven until fish flakes easily from the bones. Remove the meat from the bones; allow cooling, and then crumble in a bowl. In a blender, mix onion, green pepper, garlic salt, salt, and pepper, and liquefy. Add the liquid to the crumbled fish. Shape into patties. Dip each patty in the egg\/milk mixture, and then dredge in cracker meal. Fry in shortening heated in a skillet. Brown both sides.<\/span><\/p>\n Carp Sausage [Great with Grits!]<\/strong><\/span><\/span><\/p>\n Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder. <\/span><\/p>\n<\/li>\n For every one pound of ground carp, add 1\/4 to 1\/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well. <\/span><\/p>\n<\/li>\n Form into patties and store in the refrigerator for 24 hours. <\/span><\/p>\n<\/li>\n The patties can then be frozen or cooked immediately. <\/span><\/p>\n<\/li>\n Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side. <\/span><\/p>\n<\/li>\n Do not overcook. <\/span><\/p>\n<\/li>\n These cooked patties, (cold or hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n Carp Tacos<\/strong><\/span><\/span><\/p>\n 1 pound ground carp <\/span><\/p>\n<\/li>\n 3 Tablespoons vegetable oil <\/span><\/p>\n<\/li>\n 1 package taco seasoning <\/span><\/p>\n<\/li>\n 1\/2 cup water <\/span><\/p>\n<\/li>\n Sliced tomato (or salsa) <\/span><\/p>\n<\/li>\n 12 flour tortillas <\/span><\/p>\n<\/li>\n Shredded lettuce <\/span><\/p>\n<\/li>\n Grated cheddar cheese <\/span><\/p>\n<\/li>\n Taco sauce <\/span><\/p>\n<\/li>\n Sour cream <\/span><\/p>\n<\/li>\n<\/ul>\n Before shredding the fish, remove mud vein, or reddish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.<\/span><\/p>\n Fried Frog Legs<\/strong><\/span><\/span><\/p>\n Beat eggs, add flour, milk, garlic powder, hot sauce and salt. Mix well. In another pan mix together flour, cornmeal, salt, red pepper and onion powder. Dip frog legs first in <\/span>batter mix, then in breading mix. Deep fry in hot oil at 350 degrees.<\/span><\/p>\n Gar Boulettes<\/strong><\/span><\/span><\/p>\n 3 pounds gar meat <\/span><\/p>\n<\/li>\n 2 large onions, chopped fine <\/span><\/p>\n<\/li>\n 1 cup bread crumbs <\/span><\/p>\n<\/li>\n 1 cup mixed parsley and green onions, chopped fine <\/span><\/p>\n<\/li>\n 1 teaspoon cayenne pepper Black pepper and salt to taste <\/span><\/p>\n<\/li>\n 2 eggs, beaten <\/span><\/p>\n<\/li>\n Flour <\/span><\/p>\n<\/li>\n 1\/2 cup cooking oil <\/span><\/p>\n<\/li>\n<\/ul>\n 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.<\/span><\/p>\n Gar Cakes<\/strong><\/span><\/span><\/p>\n 4 pounds chopped gar meat <\/span><\/p>\n<\/li>\n 5 potatoes, peeled, boiled and mashed <\/span><\/p>\n<\/li>\n 6 green onions, chopped <\/span><\/p>\n<\/li>\n 1 large onion, chopped <\/span><\/p>\n<\/li>\n 1\/2 green pepper, diced <\/span><\/p>\n<\/li>\n 3 cloves garlic, minced <\/span><\/p>\n<\/li>\n 2 eggs, beaten <\/span><\/p>\n<\/li>\n 1\/4 teaspoon Tabasco sauce <\/span><\/p>\n<\/li>\n 1 tablespoon salt <\/span><\/p>\n<\/li>\n 1 teaspoon black pepper <\/span><\/p>\n<\/li>\n 1 cup flour <\/span><\/p>\n<\/li>\n 1\/4 cup cooking oil <\/span><\/p>\n<\/li>\n<\/ul>\n Mix ingredients well and pat into cakes. Dip the cakes into flour, and fry in hot oil until brown. Serves 8 to 12.<\/span><\/p>\n Gar Stew<\/strong><\/span><\/span><\/p>\n 1 1\/2 pounds gar filleted <\/span><\/p>\n<\/li>\n 3\/4 cup flour <\/span><\/p>\n<\/li>\n 1 teaspoon salt <\/span><\/p>\n<\/li>\n 1\/2 teaspoon black pepper <\/span><\/p>\n<\/li>\n 3 tablespoons butter or margarine <\/span><\/p>\n<\/li>\n 3 tablespoons olive oil <\/span><\/p>\n<\/li>\n 3 cups hot water <\/span><\/p>\n<\/li>\n 1\/8 teaspoon cayenne <\/span><\/p>\n<\/li>\n 1\/2 teaspoon black pepper <\/span><\/p>\n<\/li>\n 2 teaspoons salt <\/span><\/p>\n<\/li>\n 1\/2 teaspoon thyme <\/span><\/p>\n<\/li>\n 6 small potatoes, diced <\/span><\/p>\n<\/li>\n 6 small onions, diced <\/span><\/p>\n<\/li>\n 6 small carrots, sliced <\/span><\/p>\n<\/li>\n<\/ul>\n 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\u00c2\u00b0 oven for 45 minutes. Serve hot from casserole.<\/span><\/p>\n Mississippi Gar<\/strong><\/span><\/span><\/p>\n 1 slab of gar meat 6″ wide, 8-10″ long, 3\/4″ thick <\/span><\/p>\n<\/li>\n 1 15oz. bottle ketchup <\/span><\/p>\n<\/li>\n 1\/4 cup hot sauce <\/span><\/p>\n<\/li>\n 1\/2 cup chopped celery <\/span><\/p>\n<\/li>\n 1 onion, chopped <\/span><\/p>\n<\/li>\n 4 tablespoons soy sauce <\/span><\/p>\n<\/li>\n 1\/2 cup chopped green onions <\/span><\/p>\n<\/li>\n\n
<\/p>\n\n
<\/p>\n\n
<\/p>\n\n
\n
\n
<\/p>\n\n