Thread: Exciting time on the water

Never had any long nose crappie, gotta be some folks that like it, they want way too much for it in the fish market.....

Hahahahaha im going to start using the "Long Nose Crappie" thing. Because I catch alot of them things!

I was told this past weekend by Steve Coleman that they steak out a gar, and cut the chunks of meat out around the bones and fry em that way. They call em gar balls too, but they don't mush em up like a salmon patty, or hush puppy. They cook the chunks of meat like any other fish.

Originally Posted by BigRiverMarine

I was told this past weekend by Steve Coleman that they steak out a gar, and cut the chunks of meat out around the bones and fry em that way. They call em gar balls too, but they don't mush em up like a salmon patty, or hush puppy. They cook the chunks of meat like any other fish.

I have shelled them out and cut out back straps. Cut into boneless steaks and fry like Catfish.

Originally Posted by stormcloud

What was the meat to potato ratio?

3 lbs. ground garfish meat ( boiled mine and removed connective tissue instead of grinding)
Parsley
Garlic powder
1 large chopped sweet onion
Corn Flour
Canola oil
2 lbs. red potatoes boiled
Chopped Jahepenos or Bells
Salt to taste
3 raw eggs
Red pepper (Tabasco) or dried powder

Boil potatoes until tender. Peel and mash well. Grind (prefer to boil and remove connective tissue) garfish and put in large bowl. Add mashed potatoes and fine chopped sweet onions, parsley, garlic powder, eggs , chopped peppers. red pepper and salt. Mix well with hands and form into balls about golf ball sized. Roll in Corn flour ( grind up Corn meal in blender), these may be flattened to form patties, put into hot oil deep enough to cover. Drop patties into hot oil. Patty will cook fast and will float when sufficiently cooked.

Sounds good.

It's good, just don't let it get cold! It's designed to eat hot. And make sure you use a bigger gar. The bigger gar have bigger bones that are easy to work around or bigger straps to cut out.

I'm like Nimrod, I like mine mashed with taters or bread crumbs added and lots of seasoning (garlic and cayenne).

Can you start eating some flying Carp too please?