Randy, if the gar are that big get yourself a sawsall with a long metal cutting blade.Lay the fish on it's belly and cut from the back down about 6 inches wide and ring them with a fillet knife. The meat will fall out in one big chunk. Finally you can use the fillet knife and cut the meat off of each side of the spine or you can use a spoon and scrape it off.
Take gar meat,green onions,bellpepers,bread crumbs,garlic/onion powder, and tonys and put it through a grinder with a fine die.After it is all ground up roll the the mixture into balls and dust them lightly with flour.Brown the balls in a little grease on medium heat after they are all browned remove them and add alittle more grease and flour to make a roux.Some like a light roux and some like a dark roux.Personally I prefer a dark roux for the taste but that is up to you.Once your roux is made put the balls back in the roux and add just a LITTLE water and put the fire on low.DO NOT STIRR THE POT TOO MUCH OR THEY WILL FALL APART.Cook for about 30 to 40 minutes.
Please call when you put the rice on and make the tater salad.
