What's a good recipe for gaspergou?

Throw it in a crab trap and boil the dozen and a half you catch off him

Throw it in a red ant pile away from the house. Thank me later

I heard it makes a decent courtboullion. A friend told me that

Very good

My dad was from Avoyelles parish and loved to cook gou. I never got his recipe, but after he died I found a cook book that was written by someone from Avoyelles parish that has a similar recipe for gou. First thing you have to know is that you should leave the belly fat intact when you clean the gou. The fat is an essential ingredient. It will render during cooking and make a white gravy. The gravy has a pretty strong fishy taste (similar to a court boullion), but the meat of the fish is delicious.

Prep: This recipe is for a whole scaled gou. Scale your fish, season it, and lightly flour.

Cook on top of stove, preferably in a heavy cast iron pot. Lightly grease the pot and cook the fish covered on medium low heat. The fish will cook in it's own juice and make it's own gravy. Serve over rice.

I think my dad worked some onion in there somewhere but it's not necessary. If you like fishier smelling dishes, this is really good. It tastes a whole lot better than it smells or sounds. Lots of bones too.

I always heard red gravy (couvillion or sauce picante) but personally never cooked any.

The cedar plank method, season the gou well, lay down on cedar plank with lots of butter, put on grill until the gou is done, remove and let cool, then throw the gou away and eat the plank.

Tell your “friend” to prepare it by cutting it up into 1”-1.5” squares, then place the pieces on hooks connected to fishing rods rigged for cat fishing and catch some cats. Preserve the heads and tails for the primo catfish bait.

When you catch the cats, come back here and ask how to skin them.

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heard it makes a decent courtboullion.

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My preferred species for this.

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I heard it makes a decent courtboullion.

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Aunt used to make a good courtboullion using gaspergou.