Garfish Roast

2-4 servings servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
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Garfish Roast
Stuffed garfish roasted in a skillet with the holy trinity - onion, bell pepper, and garlic packed into a pocket cut in the fish, then browned and braised with water to create a rich gravy. An old-school Cajun way to prepare this bony freshwater fish that yields tender, flavorful meat.

Ingredients

2-4 servings servings
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 garfish roast
  • Salt and pepper to taste
  • Oil for frying

Step-by-Step Instructions

  1. Make a slit in the side of the garfish so as to create a pocket. Mix together the onion, bell pepper and garlic. Season with salt and pepper.
  2. Once mixed, use the mixture to stuff the fish.
  3. Once stuffed, season the stuffed fish well with salt and pepper; heat oil in a heavy skillet and brown roast on all sides, being careful not to burn.
  4. Then add a small amount of water to the skillet, cooking roast for an hour or so. Continue adding water to make gravy as the roast cooks. When done serve with hot rice.

Common Problems and Solutions

Q: Why is my garfish tough or hard to eat?

A: Garfish has a very thick, hard scale covering - make sure it's been properly cleaned and scaled before cooking. The long braising time (about an hour) helps tenderize the meat. Also, be aware that gar has lots of bones, so eat carefully.

Q: How do I know when the garfish is done?

A: After about an hour of braising, the meat should be tender and flake easily when tested with a fork. The fish should reach an internal temperature of 145°F and the flesh should be opaque throughout.

Tips and Techniques

Be patient when browning the stuffed fish - good color on all sides adds flavor to the gravy. Add water in small amounts (1/4 to 1/2 cup at a time) as it evaporates to build up a rich, concentrated gravy rather than drowning the fish in liquid.

Ingredient Substitutions

  • garfish: bowfin (choupique) or other firm white freshwater fish

Equipment Needed

  • Heavy cast iron or stainless steel skillet with lid (or use foil to cover)
  • Sharp knife for making the pocket in the fish

Historical Context

Garfish (also called gar or garpike) has been a staple of Louisiana subsistence fishing for centuries. Though it looks intimidating with its long jaws full of sharp teeth and armor-like scales, Cajuns knew how to prepare it when other fish were scarce. The meat is white, firm, and mild when cooked properly.