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Gar Balls

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Ingredients Edit

  • deboned gar meat free of gelatinous tissue.
  • boiled potatoes (pound for pound of gar meat)
  • ½ cup green onion tops, finely chopped
  • 1 lb corn flour, not cornmeal or white flour
  • crawfish boil, pre-mixed type such as Zatarain's. Add no other seasoning as the crawfish boil will supply the seasoning. Use the real spicy suggestions in the instructions.

Directions Edit

  1. Wrap gar meat in cheese cloth and boil exactly as you would crabs or crawfish. This renders the gar meat snow white and taste like lump white crab meat.
  2. Combine the gar meat, green onions, and potatoes.
  3. Mash this mixture until you are able to form patties.
  4. Dip firm patties in egg/milk mixture then dredge in corn flour.
  5. Deep fry at 350°F for approximately 8 – 10 minutes.
  6. Serve with cold beer!

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