Fried Frog Legs

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 batter mix, then in breading mix. Deep fry in hot oil at 350 degrees.

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

• Flour

• 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.

Pages: 1 2 3 4 5 6 7