Gar Balls & Gravy
"Alligator Gar & Rich Brown Gravy"
Serves 5-6 | Prep Time 30 Min | Cook Time 2-3 HoursWhy I Love This Recipe
True south Louisiana dish. Many fish can be substituted. Chopique, buffalo, GasperGoo.
Ingredients You'll Need
Gar Boulettes / Patties
3 lb Garfish
1-1/4 lb Peeled Irish Potatoes
4 Cloves Chopped Garlic
1 large Chopped Onion
1/2 Bunch Chopped Green Onions
2 Stalks Chopped Celery
To Taste Cayenne
To Taste Salt
Cooking Oil
Gravy
1 chopped onion
1/2 bunch of green onions
3 stalks of celery
1 large bell pepper
3/4 cup of flour
1/2 tsp red peppe4
7-Up or Sprite
1/4 tsp white pepper
1/2 tsp salt
1/4 tsp garlic powder
Stock
Gar Tail, fins, head.
Directions
Boil potatoes until done and cool.
Grind up garfish, garlic, onions and green onion tops, celery and potatoes.
Mix all ingredients with cayenne pepper and salt.
Have black iron pot of hot shallow cooking oil (have oil come half way up sides of fish balls). Place fish balls in oil and cook until brown; then turn over and cook other side. Place on paper towels to drain
Remove all but approximately 3/4 cup of oil from iron pot. Leave all “Gratin’” (crumbs on the bottom) in the oil in the pot. Add 3/4 cup of flour. Brown over medium heat stirring constantly with a wooden spoon or roux stick. When the Roux gets to the consistency of loose peanut butter and the color desired,(The darker the better for fish gravy) add your vegetables diced and saved for the gravy. Simmer down for approximately 30-45 minutes
Add 1 can of tomato paste. And 2 20oz. Bottles of sprite or seven up. Stir until smooth and creamy. Add water or gar stock to thin to desired consistency .
Add white pepper, red pepper, garlic powder and salt to gravy.
Stock is made by putting gar body pieces, scaled and washed into a mesh sack and boiling in water with celery for an hour. Let cool and strain.
Place drained fried gar balls / patties back into the gravy and reduce heat to simmer. Simmer up to an hour. Place diced green onions while simmering
Serve over cooked white rice
