Pawpaw dumped a garfish in my sink and said “good luck, sha. That’s trash fish.”
I said “hold my cornmeal.”
This is Grandma Laura’s Garfish Patties. My Daddy’s recipe from the Louisiana bayou. Crispy. Cajun. Zero fishy taste.
Dipped in NanaTee’s 60-Second Bayou Remoulade.
Trash fish to treasure in 30 minutes.
I’m Tina, Certified Aromatherapist since 2013. In Pearl River, I’m NanaTee. I’ve got 8 grandkids who think “fish sticks” come from a box. Pawpaw still “samples” from the pan and burns his tongue.
This is the kit that makes garfish disappear.
WHY GARFISH GETS A BAD RAP
Three reasons, sha:
1. **Bony** - You gotta boil it first. That’s Grandma Laura’s secret.
2. **Ugly** - Looks prehistoric. Tastes like crab cakes when you do it right.
3. **No recipe** - Everybody’s pawpaw fried it whole. Dry as dirt.
Grandma Laura cracked it in 1942. I’m adding the cast iron + remoulade.
NANATEE’S GARFISH PATTY + REMOULADE KIT
This is what’s actually on my counter when I make this.
1. LODGE 12" SEASONED CAST IRON SKILLET
Why it’s NanaTee approved: Big enough for 6 patties. Pre-seasoned, Made in USA, PFAS free. That crispy crust in the photo? This is why. Red silicone handle = Pawpaw won’t burn his hand "taste testing."
NanaTee’s Rule: Hot pan, cold oil. That’s how you get the crust.
Shop it: [Linked HERE]
2. FULLSTAR PRO VEGETABLE CHOPPER
Why it’s NanaTee approved: 95K reviews. Onion, bell pepper, green onion for patties AND remoulade in 60 seconds. No more crying. Pawpaw can use it too.
NanaTee’s Rule: Dice everything uniform so patties don’t fall apart.
Shop it: [Linked HERE]
3. VIVICREATE 5 QT TRI-PLY STAINLESS STOCK POT
Why it’s NanaTee approved: For boiling the garfish first. Removes bones + fishy taste. Tri-ply = no scorch. Lid keeps steam in. Grandma Laura used enamel. This is 2026.
NanaTee’s Rule: Boil 10 min, then cool. Skip this and it tastes like bait.
Shop it: [Linked HERE]
4. STAINLESS STEEL TONGS SET OF 3
Why it’s NanaTee approved: 12" for flipping hot patties. 9" for turning. 7" for serving. Silicone tips = no scratch on Lodge. Don’t drop a patty.
NanaTee’s Rule: One flip only. Touch it twice and it breaks.
Shop it: [Linked HERE]
5. MALACASA 6 OZ PORCELAIN RAMEKINS
Why it’s NanaTee approved: NanaTee’s Bayou Remoulade goes in these. Makes dinner look restaurant fancy. Also perfect for crème brûlée when grandkids come over.
NanaTee’s Rule: Warm the ramekin first. Cold sauce on hot patties = sad.
Shop it: [Linked HERE]
See the full kit in my real kitchen:
NanaTee’s “Garfish Patty Kit” → Linked HERE
As an Amazon Associate I earn from qualifying purchases. That buys more cornmeal. And burn cream for Pawpaw.
GRANDMA LAURA’S GARFISH PATTIES - NANATEE VERSION
Makes: 12 patties | Prep: 15 min | Cook: 12 min
Ingredients:
- 1 lb garfish, boiled + flaked - bones removed
- 1/2 cup Louisiana Fish Fry Cornmeal
- 2 Tbsp all-purpose flour
- 1 tsp Slap Ya Mama seasoning
- 1/2 cup onion, diced with Fullstar Chopper
- 1/4 cup green onion, sliced with Fullstar Chopper
- 1/4 cup bell pepper, diced with Fullstar Chopper
- 1 egg, beaten
- 1/4 cup milk
- Peanut oil for frying in Lodge skillet
Instructions:
1. **Boil the gar:** In your 5QT Stock Pot, cover fish with water. Boil 10 min until flaky. Cool. Remove ALL bones. Flake meat. This removes “fishy taste” Don’t skip, sha.
2. **Chop:** Use Fullstar to dice onion, bell pepper, green onion. Fast and uniform.
3. **Mix:** Fish, cornmeal, flour, Slap Ya Mama, veggies, egg, milk. Fingers only. Don’t overmix.
4. **Form:** 12 patties, 1/2 inch thick. Wet hands so it won’t stick. Chill 10 min.
5. **Heat Lodge:** Medium-high. Add 1/2 inch peanut oil. 350°F. Drop cornmeal - sizzles = ready.
6. **Fry:** Use 12" Tongs. One flip. 3 min per side until golden. Don’t crowd the pan.
7. **Drain:** Paper towels. Salt immediately. Serve hot with Bayou Remoulade in a ramekin.
NANATEE’S 60-SECOND BAYOU REMOULADE
Pawpaw says it’s “illegal good.”
Makes: 1 cup | Keeps: 1 week
1 cup Blue Plate mayo
2 Tbsp Creole mustard
1 Tbsp ketchup
1 Tbsp lemon juice
1 Tbsp dill pickle relish, drained
1 tsp Slap Ya Mama
1 tsp horseradish
2 green onions, minced with Fullstar
1 clove garlic, grated
Stir. Chill 30 min if Pawpaw ain’t hovering. Serve in your porcelain ramekin.
WHY TRUST MY FISH MATH?
Grandma Laura fed 9 kids on garfish. I’ve tested frozen vs fresh, cornmeal vs flour, cast iron vs nonstick.
These got “Nana, make more” from 8 grandkids. Pawpaw took 4 to his deer camp. That’s my Michelin star.
NANATEE’S GARFISH RULES
1. **Boil first** - Removes bones AND fishy taste. Raw gar = cat food.
2. **Cold mix, hot pan** - Chill patties 10 min. Won’t fall apart in Lodge.
3. **One flip** - Use tongs. Touch it twice = fish mush.
4. **Ramekin for sauce** - Makes it fancy. Grandkids eat what looks fancy.
5. **Eat same day** - Doesn’t freeze great. Pawpaw’s problem, not yours.
FREEBIE: AUNT JOYCE’S PEPPER SAUCE
Want the bottle on my table? Comment “TEAM PEPPER SAUCE” below with your best garfish story. Best one wins my 6-week pepper sauce recipe.
YOUR TURN
Team Garfish or Team “That’s Trash Fish”?
Team Remoulade or Team Ketchup?
Drop your answer below. I’m reading every one.
With love, cornmeal on my shirt, and zero fishy taste,
NanaTee
P.S. Can’t find garfish? This works with catfish. Don’t tell Pawpaw I said that.
P.P.S. Pin this kit. Hurricane season = garfish in every canal. Free dinner.
Important Note:
Remove all bones. Hot oil burns. For educational use only. Don’t let Pawpaw fry shirtless.
Add comment
Comments