Garfish Cochon

5 pounds fresh garfish fillets
3 pounds fresh ground pork
1 large yellow onion, finely chopped
1 medium bell pepper, chopped
1-1/2 stalk celery, finely chopped
2 large clove garlic, finely chopped
2 tablespoons cayenne pepper sauce
1 teaspoon black pepper
2 tablespoons salt
1/2 teaspoon oregano
1/2 teaspoon dill
2 eggs
1/2 cup cracker crumbs, finely ground

Heat oil on stove to 350F. Run fillets in food processor or until consistency of ground meat. Place in bowl and mix next 12 ingredients in order, mixing well. This will result in a mixture that can be used to fry, grill or barbecue, To fry, shape into balls and dip into your favorite frying mix and place into hot 350-degrees F. oil for 3-5 minutes until golden brown. To grill, shape into patties and place into hot skillet. No oil necessary, and grill 2-3 minutes per side until done.

To barbecue:
Place on prepared barbecue grill 20-25 minutes, using your favorite baste. Serve with green salad and hot buttered French bread.

This mixture also makes in excellent stuffing for duck, turkey, boneless chicken, cabbage, bell pepper, jumbo mushrooms, etc.

Serves 3-5.

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Cajun Country -- New Iberia, Louisiana