Louisiana Gar Balls
User Reviews
5
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
356 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Cajun
Louisiana Gar Balls
Description
Louisiana Gar Balls are made by finely grinding gar meat and combining it with minced green onions, celery, parsley, jalapeño, Cajun seasoning, breadcrumbs, and eggs to bind. The mixture is shaped into balls, coated in fine cornmeal or flour, then fried in hot oil until crisp and golden. The frying process provides a crunchy exterior while keeping the interior moist and flavorful.
The accompanying gravy is prepared by making a roux of butter and flour, cooked together before adding minced onion, green pepper, celery, garlic, and a pint of stock. It’s seasoned with Cajun spices, salt, Worcestershire sauce, and hot sauce, creating a smoky, tangy sauce to complement the gar balls.
This recipe is a classic example of Cajun cuisine, balancing the firm texture of the gar fish with vibrant seasonings and a hearty gravy. It can be served as a main course or appetizer. The recipe also advises adjusting seasoning for salt content if using a salt-free Cajun blend.
Ingredients
GAR BALLS
- 2 pounds gar meat or other fish
- 1/4 cup green onion minced
- 1/4 cup celery minced
- 3 tablespoons parsley minced
- 1 jalapeño minced, or serrano
- 1 tablespoon Cajun seasoning
- 1 cup breadcrumbs
- 2 egg lightly beaten
- cornmeal for dusting, fine ("fish fry") or flour
- cooking oil for frying
GRAVY
- 4 tablespoons butter
- 3 tablespoons flour (Wondra if you have it)
- 1 cup onion minced
- 1 cup green pepper or poblano or jalapeno, minced
- 1/2 cup celery minced
- 2 cloves garlic minced
- 1 pint stock (beef, chicken or fish)
- 2 teaspoons Cajun seasoning
- salt to taste
- Worcestershire sauce
- hot sauce
Instructions
GAR BALLS
- If you have a meat grinder, grind the fish through a fine die (4.5 mm). If not, dice the meat and pulse it in a food processor until it's ground, but not a paste. Or, if you have indeed scraped the fish off the sinews of a large gar, mince that by hand.
- Mix that with the green onions, parsley, celery, jalapeno, Cajun seasoning, breadcrumbs and eggs. Mix well so you can make balls out of it. If it's too wet, add breadcrumbs. Too dry, add another egg. (It's rarely too dry.)
- Dust the balls in the fine cornmeal or flour and fry them in batches in 350°F oil until golden brown, turning them so they cook evenly. This will take about 4 to 6 minutes. Be sure to let the oil temperature return to 350 before frying the next batch.
- Let them cool on a rack set over a baking sheet. At this point, you can refrigerate or freeze the gar balls for later.
GRAVY
- Heat the butter in a medium pot over medium-high heat. Stir in the flour and cook this, stirring often, until the roux turns at least the color of peanut butter. I like to cook it until it's the color of milk chocolate. This can take more than 15 minutes, depending on your heat.
- Add the onions, green pepper and celery and cook this, stirring often, about 5 to 8 minutes. Add the garlic in the last couple minutes. Sprinkle on the Cajun seasoning.
- Slowly pour in the stock, stirring constantly. Add some, incorporate it into the roux, then add more until you have a gravy with the consistency of melted ice cream. Add salt, Worcestershire sauce and hot sauce to taste. Heat up the gar balls in this and serve over white rice.
Notes
- Add 2 teaspoons salt to the gar balls mixture if your Cajun seasoning blend lacks salt.
- Use fresh or properly thawed gar meat and grind finely for best consistency.
- Maintain oil temperature at 350°F between frying batches for even, crispy cooking.
- The gar balls can be refrigerated or frozen after frying for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 162mg | 54% |
| Sodium | 317mg | 13% |
| Potassium | 860mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1675IU | 34% |
| Vitamin C | 30mg | 33% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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