Many bowfishermen take pride in the knowledge that although mudfish, carp and gar are designated as “trash fish”, efforts are made to not let them go to waste.
Unwanted fish can be used for fertilizer or fish chum, and clubs are typically open to giving away their catch, having little trouble finding takers in the communities where they fish.
Most folks who prefer not to eat such fish have never taken the time to try them on the dinner table. Here’s an appetizing recipe for gar balls, a Lowcountry favorite that uses the white tenderloins found along the spine of the fish.
Ingredients:
3 pounds of gar tenderloins
3 pounds of potatoes, boiled, drain and set aside
3 onions
1 egg
Black and red pepper
Salt to taste
Peanut Oil
Wrap gar meat in cheesecloth and boil until meat is snow white (about 10 minutes), then drain. Grind gar and onions together, put into large pan. Mix potatoes and egg and salt and peppers into gar. Mix well. Roll into small balls and roll balls in corn flour. Deep fry in hot (350 degrees) oil until brown (8 to 10 minutes).
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