Sign In


Latest News
Longnose Gar Balls with Chef Rob at the Flora-Bama Yacht Club

Longnose Gar Balls with Chef Rob at the Flora-Bama Yacht Club


More often then not, typically when we are bow fishing, we harvest a fish and before we can even put it on Ice some one utters the phrase “Trash Fish”. Here at Intercoastal Safaris we believe in no such thing. The Nuisance Group & The Flora-Bama Yacht Club proudly share a common mission to eradicate this mythical misconception. In this video we are making GAR BALLS! #HuntProud.


  • 1lb Fresh Gar Meat
  • 10oz by Volume
  • Crab/Crawfish Boil Seasoning (brand of preference!)
  • 2 Cups Water
  • 1/4 Cup Yellow Onion
  • 1/4 Cup Green Onion
  • 1/2 Cup Cheese (any kind of shredded will work, though I recommend a nice pepper jack!)
  • 1lb Mashed Potatos
  • 2 Cups of Bread Crumbs
  • 3-4 Cups Frying Oil

1.) Use Any deep sided cast iron, a Dutch oven, or household firer.

2.) Cut Gar meat into roughly 1 inch squares

3.) Add Crab/Crawfish boil seasoning to water and bring to a boil. Reduce water to a simmer and add Gar, cooking until flesh is white throughout middle.

4.) Rough chop Gar with knife or pulse chop in a food processor. Combine all ingredients in a mixing bowl.

5.) Bring oil to 400-425 degrees.

6.) Roll Gar balls around in Bread crumbs until covered and Crusted.

7.) Fry the balls! If you’re using something too shallow to submerge then Fear Not! You can just use a slotted kitchen spoon to move them around slowly until Crispy!

8.) Once Bread Crumbs are cooked, crispy, and deliciously Golden Brown take them out and let cool! You’re ready to eat!

NOTE: Want a bonus?! Combine 1 1/2 Cup mayo with a tablespoon of lime juice and 2oz Sriracha (4 tablespoon). Mix well and serve on the side of your delicious Traditional Louisiana Fried Gar Balls!!!


Related Posts