Recipe sounds kind of good! I've never tried gar, but Mom has told me repeatedly how much I enjoyed a choupique when I was young. She's always said the secret was to skin it, then wipe the meat, but never get it wet. Rub with mustard, roll in meal, and fry it up. I honestly don't remember what it tasted like, but I think they have skin almost as tough as gar. :)Quote:
Originally Posted by MO Slab
Nice catch sir!
