Garfish Balls (Patties) or Choupique Balls I

24 balls servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
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Garfish Balls (Patties) or Choupique Balls I
Traditional Cajun garfish balls made with fresh garfish (or choupique), onion, bell pepper, and garlic - deep fried to golden perfection. A classic South Louisiana way to use this often overlooked fish. Serve alone or with your favorite dipping sauce like tartar sauce or remoulade.

Ingredients

24 balls servings
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3-4 cloves garlic, chopped
  • 3 lbs garfish meat
  • Salt and pepper to taste
  • 1 packet of fish fry or a mixture of 1/3 cup flour and 1/3 cup yellow cornmeal seasoned with 1/2 teaspoon each black pepper, salt, garlic powder, onion powder and paprika (optional)
  • Oil for frying (about 3 inches deep)

Step-by-Step Instructions

  1. Grind garfish in meat grinder or food processor, or scrape meat with spoon off bone. The meat should be finely ground for the best texture.
  2. Add the onion, bell pepper and garlic to the ground fish. Mix well and season with salt and pepper. Form into balls (golf ball size or larger if desired).
  3. If making coating from scratch, combine in a bowl the flour, cornmeal, black pepper, salt, garlic powder, onion powder, and paprika.
  4. Heat oil to 350°F in a deep pot or Dutch oven. Roll fish balls in the fish fry or seasoned cornmeal coating.
  5. Deep fry in batches until golden brown, about 3-4 minutes per batch. Don’t overcrowd the pot. Drain on paper towels.

Common Problems and Solutions

Q: Why are my fish balls falling apart when frying?

A: The fish mixture needs to be well-mixed and sticky enough to hold together. Make sure the fish is finely ground and the vegetables are chopped small. You can add an egg to help bind if needed. Also, make sure your oil is hot enough (350°F) so the outside sets quickly.

Q: How do I know when the fish balls are done?

A: They should be golden brown on the outside, which takes about 3-4 minutes in 350°F oil. The internal temperature should reach 145°F. Cut one open to check - the fish should be opaque and cooked through.

Q: Can I make these ahead of time?

A: You can form the balls and refrigerate them for a few hours before frying. They can also be frozen before frying - just thaw in the refrigerator before cooking.

Tips and Techniques

Use the freshest garfish possible - it makes all the difference. If you don’t have a meat grinder, a food processor works fine, just pulse carefully to avoid making paste. The coating is optional but adds great texture.

Ingredient Substitutions

  • garfish: choupique (bowfin) or other firm white fish
  • fish fry packet: homemade cornmeal coating
  • deep frying: pan frying in 1/2 inch oil

Equipment Needed

  • Meat grinder or food processor
  • Deep pot or Dutch oven for frying
  • Candy/deep fry thermometer
  • Slotted spoon or spider strainer

Historical Context

Garfish (gar) and choupique (bowfin) have been staples of Cajun cooking for generations. These ‘rough fish’ were abundant in Louisiana bayous and considered undesirable by many, but resourceful Cajun cooks transformed them into beloved dishes.