FRIED GAR
Prep the garfish by scaling and gutting, then spilt from the gut cavity to the tail and roll the gut area with a rolling pin or a bottle, then peel out the spine and cut away the rib bones with a thin flexable knife.
Ingredients
• flour
• egg
• dried tarragon
• breadcrumbs
Coat the whole fillet with flour
Dip into a beaten egg with a good pinch of tarragon (dried) then into some breadcrumbs
Cook on a flat hotplate or BBQ until done (it wont take long)... enjoy!
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