... https://www.youtube.com/watch?v=01DvqOaHpTc

In this video, Ken and his buddy Ricky, from the @wallaceknifeworkshomesteadfish YouTube Channel, decided to go #fishing in the bay for #sheepshead. While the boys did not catch what they were targeting, Ken did catch something surprising. You'll want to watch to the end for this #catchandcook! For the catch and cook, Ken makes #garballs, #gouda #grits, #cajun popcorn, and #friedpickles. This is a meal you Please consider visiting the Wallace Knifeworks & Homestead channel. Ricky makes knives, he does fishing, and there are also other neat things he does on his channel along the way! You can visit his channel at https://www.youtube.com/@wallaceknifeworkshomesteadfish. Thank you for watching! We're trying to get to 10k #subscribers by the end of 2024. So, please subscribe if you haven't already. It's FREE! Also, we'd really appreciate it if ou would give this video a "like," comment, and share it with your friends on social media. It really helps the channel. KEN'S GAR BALLS 4 Gar Back Strap Filets (Approx. 2 to 2 1/2 ft. Long Each, Soaked for 1-2 Hours min. in Cold Saltwater) 3 to 4 Potatoes (Boiled, Peeled, Rough Diced & Allowed to Cool) 10 to 14 oz. Frozen Seasoning Blend (Microwaved Until Done & Allowed to Cool) 1/4 to 1/3 c. Dry Milk Powder 1-2 c. Milk 1 Egg 10 to 14 oz. Unseasoned Panko Bread Crumbs Cajun Seasoning, to Taste Garlic Powder, to Taste Worcestershire Sauce, to Taste Cayenne Pepper Powder, to Taste Sage Powder, to Taste Sea Salt, to Taste @McCormickVideos Peppercorn Medley Grinder, to Taste Chill the gar meat until it is slightly beginning to freeze. Mince or grind the meat. For the filling, seasoning blend add in the Cajun seasoning, garlic powder, Worcestershire sauce, cayenne powder, and sage together. All of these ingredients are to taste. Ken used just shy of 2 tbsp. Cajun seasoning, 1 tbsp. Worcestershire sauce, 1 tbsp. garlic powder, 1/2 tsp. cayenne, and 1/2 tsp. sage. Different brands are stronger/weaker/saltier than others, so everything is "to taste." Let sit for a minimum of 15 to 60 minutes in a refrigerator for the salts to dissolve and the dried herbs and seasonings to rehydrate. The longer you let the seasonings sit, the better the flavor will be. Afterward, add the potatoes to the seasoning blend mix as the potatoes are drier and will suck up a lot of the moisture and seasonings. Let the seasoning blend rest for another 15 to 60 minutes in the refrigerator to give the potatoes time to suck up all the moisture they can. Taste and adjust for seasonings. You can add sea salt if needed since you want the filling just a tad bit salty. Again. the longer you let this filling set, the better the end product will be. Add in dry milk and sea salt to the partially frozen meat and stir by hand until tacky. Ken used approximately a teaspoon of sea salt to aid in protein extraction. With your hands, mix the filling with the meat. Allow the meat mixture to rest in a refrigerator for at least 1 to 2 hours for the flavors to marry and the mixture to better bind together. Overnight refrigeration is preferred for best results. Form the gar ball mixture into balls. For party-sized finger foods, consider quail egg-sized portions. For an entree size form a ball that's slightly bigger than a jumbo-sized chicken egg. You may want to consider freezing the gar balls on a sheet tray if you are doing this by yourself. Mix milk and egg together as binder. In a bowl add salt, pepper, and panko. If you do not have panko, you can use cornmeal or a mixture of cornmeal and flour. Roll the balls in the egg wash binder and then roll in the panko. Using your hands, press the panko into the balls. Blind deep fat fry the balls in 275°F in cooking oil until cooked through. Remove and drain and then flash fry in 375°F cooking oil until golden brown. Remove, drain, and serve hot. 00:00-01:07 Intro 01:38-12:56 Bay Fishing 12:57-13:49 Interlude 13:50-23:46 Inlet Fishing 23:47-41:52 Cooking 41:53-46:45 Tasting & Outro ... https://www.youtube.com/watch?v=ZUtlvRONfbI