Gar – Trash Fish to Tasty Dish

Gar Stew
Bass Pro


  • 1 ½ pounds gar fillets
  • ¾ cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter or margarine
  • 3 tablespoons olive oil
  • 3 cups hot water
  • 1/8 teaspoon cayenne
  • ½ teaspoon black pepper
  • 2 teaspoons salt
  • ½ teaspoon thyme
  • 6 small potatoes, diced
  • 6 small onions, diced
  • 6 small carrots, sliced


Dredge fillets in flour seasoned with salt and pepper. Melt butter in a skillet over medium heat; add olive oil, and heat. Add gar fillets and brown quickly, about 1 minute on each side.

Pour hot water into a soup pot. Add cayenne, black pepper, salt and thyme. Add potatoes and onions and cook five minutes. Add carrots and cook 10 minutes more, or until vegetables are tender but not overcooked. Drain; save water in which vegetables were cooked.

Place browned gar fillets in a large casserole. Add vegetables, and pour vegetable water over all. Cover and bake in a 350-degree oven for 45 minutes. Serve piping hot from casserole.

Gar Lobster

Put some crab boil spices in water according to direction. Put in chunks or nuggets of gar (or put in cheese cloth and put in the water.) Let it boil for five minutes (or more depending on the amount of fish. You want it done.) Turn off the heat and let it sit for as long as you boiled it. Drain the meat. Dip each nugget in butter. It tastes like lobster. Another quick way is to dip the nuggets in mustard then fry. Yum.

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