15/09/2026
# Cajun Gar Fish
Ingredients
* 1½–2 lbs gar fish, cleaned and cut into pieces
* 1 cup cornmeal
* ½ cup flour
* 1½ teaspoons Cajun seasoning
* ½ teaspoon garlic powder
* ½ teaspoon paprika
* ½ teaspoon black pepper
* ½ teaspoon salt
* 1 egg
* ½ cup milk
* Oil for frying
Cajun Sauce
* 2 tablespoons butter
* 1 small onion, chopped
* ½ bell pepper, chopped
* 1 stalk celery, chopped
* 2 cloves garlic, minced
* 1 cup chicken broth
* ½ cup diced tomatoes
* 1 teaspoon Cajun seasoning
* ½ teaspoon hot sauce, or more to taste
* 1 tablespoon flour
* Salt and pepper to taste
Directions
1. **Season the gar:**
Pat the gar dry. Sprinkle lightly with Cajun seasoning and let it sit for about 15 minutes.
2. **Make the coating:**
Mix cornmeal, flour, Cajun seasoning, garlic powder, paprika, black pepper and salt.
3. **Make the egg wash:**
Beat the egg with the milk.
4. **Coat the fish:**
Dip each piece into the egg mixture, then thoroughly coat with the cornmeal mixture.
5. **Fry:**
Heat about ½ inch of oil in a skillet over medium-high heat. Fry the gar about **3–5 minutes per side**, until golden brown and cooked through. Remove and drain on paper towels.
# # # Make the Cajun Sauce
6. Melt butter in a skillet. Add onion, bell pepper and celery. Cook for about **5 minutes**.
7. Add garlic and cook for another minute.
8. Sprinkle in the flour and stir for 1 minute.
9. Slowly add chicken broth, stirring constantly. Add tomatoes, Cajun seasoning and hot sauce.
10. Simmer for **5–8 minutes**, until the sauce thickens. Taste and adjust the salt, pepper and hot sauce.
11. **Serve:**
Spoon the Cajun sauce over the fried gar and serve with **rice, mashed potatoes or cornbread**.
# # # 🌶️ Extra Cajun Flavor
For a richer sauce, add a little **Andouille sausage**, chopped shrimp, or a splash of heavy cream.
