Ingredients

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 teasppon each black pepper, salt, garlic powder, onion powder and paprika (optional)
Oil for frying
Directions

Grind garfish in meat grinder or food processor or scrape meat with spoon off bone.

Add the onion, bell pepper and garlic. Mix well and form into balls (golf ball size or larger if desired). If making coating from scratch, combine in a bowl the dry ingrediients.

Sounds like it would work with any kind of fish or shrimp. Sounds a little like Cajun rice balls without the rice and egg. What holds it together during the fry?

It's a croquet. I've made them with specks.

Boil chunks of gar meat. Boil you some potatoes too. Place in a bowl...add your other ingredients and drop in one egg. Combine all ingredients with your hand to form a ball about the size of a golf ball. Next, roll balls in your corn meal/fish fry mix. Add to hot oil and cook for about 4-5 minutes.

I�ve had these. Good stuff. Mom gave us salmon balls and patties when we couldn�t afford better protein. I still keep salmon around.

Patties are the easiest. You don't have to deep fry them. You can use leftover fried fish or microwaved fish. They will tend to crumble when first made up. It's best to refrigerate them for awhile.

Mom did the same. I still make Salmon patties a couple times a year.