Servings
Font
Back
0 from 24 votes

Louisiana Gar Balls

Keep in mind any fish works with this recipe, not just gar. The fish balls can be made ahead of time and frozen. Make the gravy when you are ready to serve them.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 356 kcal
Course: Main Course , Appetizer , Lunch
Cuisine: Cajun

Ingredients

GAR BALLS
  • 2 pounds gar meat, or other fish
  • 1/4 cup minced green onions
  • 1/4 cup minced celery
  • 3 tablespoons minced parsley
  • 1 jalapeno or serrano, minced
  • 1 tablespoon Cajun Seasoning
  • 1 cup breadcrumbs
  • 2 eggs, lightly beaten
  • fine cornmeal ("fish fry") or flour, for dusting
  • oil for frying
GRAVY
  • 4 tablespoons butter
  • 3 tablespoons flour (Wondra if you have it)
  • 1 cup minced onion
  • 1 cup minced green pepper, or poblano or jalapeno
  • 1/2 cup minced celery
  • 2 cloves garlic, minced
  • 1 pint stock (beef, chicken or fish)
  • 2 teaspoons Cajun Seasoning
  • Salt, Worcestershire and hot sauce to taste

Instructions

GAR BALLS
    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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

  • If your Cajun seasoning doesn't have salt in it (most do), add 2 teaspoons of salt to the gar balls. 

Nutrition Information

Calories 356kcal (18%) Carbohydrates 23g (8%) Protein 32g (64%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 162mg (54%) Sodium 317mg (13%) Potassium 860mg (25%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1675IU (34%) Vitamin C 30mg (33%) Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 356

% 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.