How to Cook Garfish

Updated March 23, 2017

The garfish is a type of needlefish that can be fond along the Gulf Coast in brackish or marine waters, and you can use them in a variety of dishes. The fish has white, small-flaked flesh that has a sweet flavour. Once you've got the fish scaled, you will need to cook the fish a little differently than most fish by following a few steps.

Use garfish in a deep-fry recipe. Scale and gut four whole garfish and pat them dry. Use a sharp knife to make three diagonal slits on the sides of each fish, and then do it in the opposite direction so that the cuts take the shape of a diamond. Dust the fish with flour and heat a litre of cooking oil in a hot wok. Fry two garfish at a time for about three minutes. Drain the garfish. Fry two large red chillies in the oil and fry them until they are bright red. Drain them, chop them up and put it into a small bowl with 1/4 cup of the sliced spring onions. Put the garfish on a platter and garnish with the chillies along with some lemon wedges.

Coat the fillet with flour if you wish to do a simple pan fry. Dip the coated fillet into a bowl of six beaten eggs. Cover both sides with breadcrumbs. Fry the garfish for about 20 to 25 seconds with the skin-side down, and then turn it over and fry for a half a minute.

Make some fried garfish balls. Boil about 1 pound of peeled potatoes and grind up 0.907 Kilogram of garfish. Mix together a cup of spring onions, two chopped medium white onions, and 1/4 cup of Creole seasoning and all-purpose flour. Mix everything together, except the flour, and form them into balls the size of golf balls. Roll the balls in the flour and drop them into a fryer preheated to 191 degrees C. Fry until golden or until they float.


Do not eat the eggs of garfish - they are poisonous.

Things You'll Need

  • Kitchen knife
  • All-purpose flour
  • Six eggs
  • 2 cups breadcrumbs
  • 1 cup spring onions
  • 1 pound potatoes
  • Two medium white onions
  • 1/4 cup Creole seasoning
  • 1 litre cooking oil
  • Two large red chillies
  • 1/4 cup sliced spring onion
  • Two lemons
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About the Author

Based in the Washington, D.C., area, Dan Taylor has been a professional journalist since 2004. He has been published in the "Baltimore Sun" and "The Washington Times." He started as a reporter for a newspaper in southwest Virginia and now writes for "Inside the Navy." He holds a Bachelor of Arts in government with a journalism track from Patrick Henry College.