Stir-Fried Gar

• 6 pounds gar meat, cut in 3-inch pieces

• 1 large onion, chopped

• 1 tablespoon catsup

• 1 tablespoon hot sauce

• 1 teaspoon soy sauce

• 1/2 cup cooking oil

• Salt and pepper

Heat the oil in a large cast iron pan and add fish pieces. Stir lightly until brown. Add onion, and stir until light brown. Add the other ingredients and stir lightly, then mix in 3 cups water. Cover and simmer for 30 to 45 minutes. Serve over rice.

Zesty Gar

Marinating the meat at least four hours in half apple cider vinegar and half water will produce a zesty flavor.

• 2 lbs. Gar meat, small chunks

• 1 lb. Potato, mashed

• 2 large onions, chopped fine

• 1 cup parsley, green onions & celery tops, all chopped fine

• ½ cup prepared yellow mustard

• ½ cup vinegar

• Flour & cooking oil

Make a sauce by mixing prepared yellow mustard and vinegar. Follow by mixing the fish, potatoes, onions and vegetables together. Shape the mixture into balls approximately 1 ½ inch in diameter. Roll in mustard sauce, dredge in flower and deep fry until golden brown.

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