Most people throw this delicious fish back

We set out for a fishing trip… but caught something special. After a long, cool night with not much to show for it, we ended up with something most folks would throw right back—a gar fish. But instead of calling it a loss, we decided to do things the old-school way. We cleaned that gar fish the traditional method—peeling back that armored hide and pulling out some good, clean fillets. Then we took it straight to the kitchen and turned it into a true Cajun classic… Gar Balls with homemade gravy. This is one of those dishes you don’t see much anymore, but once you try it, you’ll understand why it stuck around for generations. If you’ve never eaten gar before, this might change your mind. INGREDIENTS Gar Balls 1 lbs. gar meat (or any firm white fish) 1/4 cup minced green onions 1/4 cup minced celery 3 tbsp minced parsley 1 tbsp Cajun seasoning 1 cup or slightly more cooked potatoes 1 egg 1/2 teaspoon garlic powder or one tablespoon minced garlic 1 tsp. Ole Bay seasoning 1 tbsp salt 1 tbsp onion powder 1 tbsp paprika Fine cornmeal-based fish fry or flour (for dusting) Oil for frying Cajun Gravy 1 cup oil or butter 1 cup flour 1 cup minced onion 1 cup minced green pepper 1/2 cup minced celery 2 cloves garlic, or tablespoon powdered garlic stock (beef, chicken, or fish to satisfied thickness) or water to desired thickness and 1 can of cream of chicken soup 2 tsp Cajun seasoning Salt, black pepper to taste HOW WE MADE IT We ground the gar meat down (you can also mince it by hand), mixed it up with the Cajun trinity, seasoning, potato's and egg until it held together just right. Rolled them into golf ball–size portions, dusted them, and fried them up until golden brown and crispy. Then we made a proper Cajun gravy—starting with a dark roux, adding the trinity, garlic, and slowly building it up with stock until it turned smooth and rich. Plated the gar balls then covered them in that Cajun gravy and I’ll tell you what—it turned out fantastic. If you enjoyed the video, make sure to like, comment, and subscribe. Got any old-school recipes like this? Drop them below—I’d love to try ‘em out.