Gar Balls

Ingredients

 * deboned gar meat free of gelatinous tissue.
 * boiled potatoes (pound for pound of gar meat)
 * ½ cup green onion tops, finely chopped
 * 1 lb corn flour, not cornmeal or white flour
 * crawfish boil, pre-mixed type such as Zatarain's. Add no other seasoning as the crawfish boil will supply the seasoning. Use the real spicy suggestions in the instructions.

Directions

 * 1) Wrap gar meat in cheese cloth and boil exactly as you would crabs or crawfish. This renders the gar meat snow white and taste like lump white crab meat.
 * 2) Combine the gar meat, green onions, and potatoes.
 * 3) Mash this mixture until you are able to form patties.
 * 4) Dip firm patties in egg/milk mixture then dredge in corn flour.
 * 5) Deep fry at 350°F for approximately 8 – 10 minutes.
 * 6) Serve with cold beer!