GAR:
Catch gar -
Take gar home and nail the tail to a solid board -
Use a knife or tin snips and cut up the middle of the back, from tail to head. Then down each side, at both ends -
Cut the "back strap" off of each side, just like back strap on a deer -
Wash the meat good and cut it into bite size chunks. Dry the meat on paper towels and drop it in a bowl with corn meal, sea salt, black pepper and Tony Chachere's Creole Seasoning -
Deep fry the gar until golden brown, along with some sweet potato fries and you've got the makings for an excellent dinner. A salad on the side and a pitcher of sweet tea, plus a chocolate cream pie or lemon meringue pie really tops it all off....
DAVID
Catch gar -
Take gar home and nail the tail to a solid board -
Use a knife or tin snips and cut up the middle of the back, from tail to head. Then down each side, at both ends -
Cut the "back strap" off of each side, just like back strap on a deer -
Wash the meat good and cut it into bite size chunks. Dry the meat on paper towels and drop it in a bowl with corn meal, sea salt, black pepper and Tony Chachere's Creole Seasoning -
Deep fry the gar until golden brown, along with some sweet potato fries and you've got the makings for an excellent dinner. A salad on the side and a pitcher of sweet tea, plus a chocolate cream pie or lemon meringue pie really tops it all off....
DAVID