Garfish Patties or Choupique Balls
Some folks think of garfish as just a fish to throw away, but if they
are cleaned and cooked properly, they really taste great!
Garfish, or some people just call them gar, or some locals call them
Choupique (pronounced, "shoe-pick" have the texture of chicken,
but no, they do not taste like chicken! They are also not a flaky fish.
Garfish can get pretty big! Some have been found to be 10 feet
long, and can weigh as much as 300 lbs. That's a lot of good eating, if
you are lucky enough to catch one!
- 1 onion, chopped
- 1 bell pepper, chopped
- 3-4 cloves garlic, chopped
- 3 lbs. Garfish meat
- Salt and pepper to taste
- 1 packet of fish fry or a mixture of 1/3 cup flour and 1/3 cup yellow cornmeal
seasoned with 1/2 teaspoon each black pepper, salt, garlic powder, onion
powder and paprika (optional)
- Oil for frying
- Grind garfish in meat grinder or food processor or scrape meat with
spoon off bone.
- Add the onion, bell pepper and garlic. Mix well
and form into balls or patties (golf ball size or larger if desired). If
making coating from scratch, combine in a bowl the dry ingredients.
- Roll in the fish fry or seasoned corn meal coating and deep fry
until golden brown.
- Serve alone or with your favorite dipping
sauce. Goes really great with crab or shrimp stew.
Prep Time :
10m Cook Time : 15m Ready In : 25m
Recipe courtesy of Real
Photo by Desiree Nezat Tardiff
Cajun Recipes Page 1
Non Cajun Appetizers