I'm normally frying in vegetable oil. I rarely get over 400 so I can get by with vegetable just have to keep an eye on it. Peanut oil would definitely be an excellent option though.Gator tail huh? Interesting. What kind of Oil was it fried in? I’m guessing Peanut.
They're also good to blacken. Brush one side with melted butter, hit it heavy with Creole seasoning, and flop it in a hot pan. Put the butter and seasoning on the other side while the first side is cooking. Don't overcook it.Boneless Gar Backstrap…hmm..I’ll have to give this a try! I may do one backstrap fried & the other sautéed like Scallops? Sounds like the key is not to Cook it too long. Any of you willing to share your favorite recipes/methods/Cooking times?
The first time you have gar cleaned and cooked properly, you will immediately regret every one that you have thrown back...Thanks for the ideas. I’ll definitely put this on my to try list! I’m sitting here shaking my head…thinking about how many 3-4 ft long Gar I’ve thrown back over the years ?
Hey I cooked some tonight for our church fish fry. Cooked fried catfish, spot bass, gar nuggets, and chanterelles. That gar fish looks killer man!View attachment 1106621Trying the garlic butter fried like scallops