Lovers and connoisseurs of fish dishes often prepare fish kebabs. It should be noted that not just any fish, but certain varieties are suitable for such a dish. For example, you get very tasty catfish kebabs.

In addition to the tasty and tender meat, the undoubted advantage of this dish is the speed of preparation: it takes 20-25 minutes to marinate, and even less to fry. As a result, we get a tasty and quick dish that is convenient to prepare not only at home, but also outdoors.

Often, it is the river aroma of mud that permeates the meat that deters eaters from tasting catfish. To ensure that all guests are satisfied, we offer you a catfish kebab recipe that will help avoid an unpleasant aroma.

Delicious catfish kebab

Ingredients:

• som – 1.5-2 kg;
• onions – 2 pcs.;
• vegetable oil – 3-4 tbsp. spoons;
• juice of 2 lemons;
• cayenne pepper, salt - to taste;
• catfish kebab on the grill
• dried tomatoes – 1 teaspoon;
• dried pomegranate – 1 teaspoon.

How to cook delicious catfish shish kebab:

Before eating catfish, it should be rinsed and wiped dry with a paper towel. If necessary, the belly should also be gutted and the head removed. Place everything in a deep bowl.

After the fish, add a good pinch of salt and pepper to taste to get rid of the smell of mud, pour lemon juice and oil over it. Add dried pomegranate and tomatoes to the fish, mix and cover the fish with onion rings.

It will take about 20 minutes to marinate, after which the fish can be threaded onto skewers or placed on a grill and begin cooking. Delicious catfish kebab is ready. Bon appetit!

Catfish kebab on the grill

Ingredients:

• som - 2-3 kg,
• onions - 4-5 pcs,
• vegetable oil - 5 tbsp.,
• lemon - 1 pc.
• sea ​​salt - to taste,
• sour cream - 200 g
• seasonings - to taste

How to cook catfish kebab on the grill:

Wash the catfish well, then dry it thoroughly with a paper towel. When it's dry it's easier to cut. We cut off the head, tail and fins (all this will go into a very tasty fish soup), cut the rest into steaks (4-5 cm thick).

Let's see what we need to prepare catfish kebab. Steaks, coarse salt, sour cream, onion, lemon, seasoning mixture and vegetable oil.

Let's start with the onion. We cut it into quarters. Then put it in a deep bowl, add vegetable oil and a little seasoning.

Then we make a mixture of seasonings in which we will marinate the catfish. We will need: thyme, basil, white pepper, mustard, ginger, allspice, oregano. Add lemon juice to the mixture, mix and rub on the catfish steaks. Additionally, cut the onion into large rings.

Place the steaks in a deep bowl, add sour cream, coarsely chopped onions, and pickled onions. Mix everything well with your hands and, cover with a lid, send to marinate in a cool place for 40 minutes.

Then place the fish on the grill and fry over medium coals. To give the fish a bronze tint, it is recommended to add tbsp. spoon of powdered sugar. The fish is fried quickly enough and very soon you can eat catfish kebab cooked on the grill.

The meat of this huge barbel is simply incomparable in any culinary reproduction; boil, fry, smoke - any fate is suitable for it. However, catfish kebab is beyond competition, because such subtleties of cooking as smoke and the bosom of nature are the highlight that make it unsurpassed. This dish is excellent, both in its nominal form and with many preliminary additions that are designed to enhance the taste of the fish fillet.

Secrets of delicious catfish kebab

The peculiarity of kebab with catfish is that its meat is quite soft. That is why it marinates and fries relatively quickly.

Where to fry

However, among these advantages there is one disadvantage: standard skewers are absolutely not suitable for this procedure, since pieces of aromatic meat tend to fall into the coal heat.

As an alternative, it is suggested to use bamboo sticks that have been previously soaked in water. Naturally, laying them out over open heat on a grill is not an option at all, but placing them neatly on the grill is possible and even necessary. In addition, there is the prospect of not bothering with small slices of meat, but of making catfish steaks on a grill over coals.

Marinades

The main element in any kebabs, including catfish, is the marinade. It is prepared in multiple ways and with a variety of food sets.

Every self-respecting kebab cook, and there is always one in any company, has his own signature recipe for fish marinating sauce. And some enthusiasts, in their quest to win the hearts of their comrades, soak the meat in several different mixtures.

So today we will try a couple of tempting recipes and prepare catfish kebab according to all the rules.

Juicy catfish

For this recipe we will need several types of juice, don’t let this bother you, because the resulting fish is delicious. So, we will prepare the marinade using the following ingredients:

• Lemon juice – 1/3 cup;
• Pomegranate juice – 1 tbsp.;
• Grape juice – 1 tbsp.;
• Sour cream - 1 glass;
• Onions – 4 heads;
• Garlic – 4 cloves;
• Dill and cilantro – 1 bunch;
• Bay leaf -2 pcs.;
• Salt;
• Ground pepper.

Preparation

1. Pour all our juices into a deep glass bowl and add sour cream.
2. Finely chop the greens, press the garlic, cut the onion into thick rings and add all this to the juicy sour cream mixture.
3. Add salt and pepper to taste, and finally add laurel leaves.
4. Soak large pieces of catfish in the resulting marinade and leave to absorb the aromatic mass for an hour.

When frying catfish on the grill, a large amount of fat comes out of the meat, which threatens to make the dish dry by the time of cooking. To avoid this, steaks should be periodically basted with marinade.

4 tbsp sauce is ideal for these kebabs. soy sauce, 2 tbsp. olive oil and 1 tbsp. adzhiki. In addition, any hot and spicy sauces will come in handy.

Tomato catfish

The piquancy of fish, like any other product that is cooked on coals, will be given by none other than tomato. To prepare the marinade we will take the following ingredients:

• Tomato paste – 300 g;
• Seasoning for fish – 2 tsp;
• Basil – ½ bunch;
• Lemon juice – 2 tbsp;
• Purple onions – 3 heads;
• Salt;
• Ground pepper;
• White mustard – 1 tsp;

Preparation

1. To prepare impregnation for barbecue, it is best to take glass or enamel dishes. After placing the paste in a deep bowl, add lemon juice, seasoning, salt, pepper and mustard.
2. Finely chop the basil, cut the onion into rings and mix with the marinade.
3. Soak the fish slices in tomato mixture for a couple of hours.

Imbued with the aroma of smoke, catfish meat in such a marinate is incredibly tasty, you’ll just lick your fingers. It would be nice to serve shish kebab with onions marinated in vinegar and potatoes baked in coals.

However, let’s reveal a little secret, this is just a universal women’s conspiracy, so that wives, at least in nature, can relax and taste the unrivaled catfish kebab. These aromatic pieces of tender meat in a spicy sauce literally melt in your mouth. Try it too!

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How to choose the right catfish for barbecue

If you are not surrounded by experienced fishermen, you will have to buy catfish for barbecue at the market. When choosing, pay attention to the freshness of the product. Here are the main signs of high quality:

• eyes are dark, not cloudy;
• pink gills;
• the abdomen is white, in no way swollen;
• when pressing on the carcass, the resulting hole should quickly level out.

Advice! If you decide to cook shish kebab from clarium catfish (also called marble catfish), then buy exclusively live fish. The fact is that this species is capable of existing without water for two days, therefore, if you are offered fish that have already fallen asleep, then the catch is clearly not today’s or yesterday’s.

There is no need to try to buy giant-sized fish. The most delicious catfish is the young one, not yet mature enough to spawn. The approximate weight of fish suitable for barbecue is 800-1200 grams, and the length is 40-50 cm.

• This species has no scales, but the skin is covered with mucus, which must be removed, otherwise the dish will taste like mud;
• then the fish must be gutted, being careful not to damage the gall bladder;
• the walls of the abdomen from the inside should be cleaned of films;
• then you need to cut off the tail, fins and head.

If you don’t want to bother with cutting fish or you don’t sell fresh catfish, then you can simply buy frozen catfish fillets in the supermarket. Then it needs to be gradually defrosted, preferably in the refrigerator.

Catfish shish kebab is usually fried on a grill. If these are steaks, then they are simply placed on the grill. The fillet can be cut into large cubes and skewered and cooked on skewers, threading pieces of fish onto them. Such kebabs are also placed on a grill, and to prevent the ends of the sticks from charring, it is better to wrap them in foil. You can cook shish kebab on regular skewers, but you will need to carefully monitor the fish. If it is slightly overcooked, the pieces may begin to fall apart.

Fish kebab cooked in the tandoor turns out very tasty. In this case, large pieces of fillet are used, which are marinated, placed on special skewers and secured with toothpicks. Place the skewers in a heated tandoor for 12-15 minutes. And the delicious kebab is ready.

If you can’t go out into nature, you can fry catfish kebab in the oven. In this case, there will be no smoky smell, but the fish will still be tasty.

Interesting facts: Catfish is a dangerous predator, and given that individual specimens grow up to 5 meters in length and reach a weight of 400 kg, this fish can also be dangerous for people.

Classic catfish shish kebab

Catfish shish kebab is an unusual but very tasty dish. Let's prepare it using the classic recipe.

• 2-2.5 kg of fish (weight of whole, uncut catfish);
• 2 tablespoons olive oil;
• 2 tablespoons lemon juice;
• 1 pinch of black pepper.

We clean the fish, gut it and fillet it, cutting through the flesh along the ridge on both sides. Then remove the remaining bones using tweezers.

Advice! The ridge, tail, fins and head remaining after cutting the fish should not be thrown away. These parts can be used to cook fish soup.

Preparing the marinade: mix olive oil, soy sauce and juice squeezed from lemon. Mix everything well. Pepper the fish fillet and pour over the prepared marinade. No spices other than black pepper are used in this recipe. Marinate the fish for about 1 hour.

Thread the fillet onto skewers and fry over the grill, turning often. Frying time is about 15 minutes. This same version of kebab can be cooked in the oven. To do this, we string the prepared fillet onto wooden skewers, which have previously been soaked in water. Place on a baking sheet and bake at 200 degrees for about 30 minutes.

A quick recipe for a mineral water marinade with vinegar for catfish

Marinades are often prepared using mineral water; this marinade is also suitable for catfish.

• 2 kg catfish fillet:
• 12 tablespoons of vegetable oil;
• 3 tablespoons balsamic vinegar;
• 1 tablespoon mustard;
• 4 cloves of garlic;
• salt pepper;
• 0.5 liters of carbonated mineral water.

Mix vegetable oil with vinegar. It is better not to use regular vinegar. If you don’t have balsamic vinegar at home, you can use wine or apple cider vinegar instead. Add mustard and crushed garlic, season with salt and pepper.

Cut the catfish fillet into neat pieces and pour in the prepared marinade. Leave for 1-2 hours. You can fry catfish fillet shish kebab on skewers over the grill or on wooden skewers in the oven.

Catfish kebab in mayonnaise-sour cream marinade

You can use another version of the marinade for fish. We will marinate the catfish in mayonnaise and sour cream. You can fry on a grill or on skewers.

• 2-3 kg catfish;
• 4-5 onions;
• 5 tablespoons of vegetable oil;
• 1 lemon;
• 100 gr. mayonnaise;
• 100 gr. sour cream;
• salt with a set of spices to taste.

Clean and gut the fish, cut into steaks about 4 cm thick. Cut the onion into quarters. Place the onion slices in a deep bowl, add vegetable oil and a little seasoning.

Now you need to marinate the fish. To do this, we make a mixture of spices. We recommend using thyme, white pepper, basil, dry ginger, allspice, oregano and mustard seeds. Add lemon juice to this dry mixture and mix. Spread the resulting paste onto the prepared steaks.

Mix sour cream and mayonnaise and brush the steaks with this mixture. Mix the prepared fish and pre-marinated onion quarters, mix everything. Leave to marinate for 40 minutes.

Then place the steaks on the grill, interspersed with quartered pickled onions. Fry over coals. The fish does not fry for long, about 12-15 minutes.

Advice! If you want your fish pieces to acquire an appetizing crust, we recommend lightly dusting the steaks with powdered sugar.

Catfish kebab in tomato paste, cooked on the grill

You can prepare catfish kebab by marinating it in tomato paste. We will cook it on the grill.

• About 2 kg of catfish;
• 300 gr. tomato paste;
• 1 lemon;
• 2 onions;
• 1 bunch of fresh basil or 1.5 teaspoons of dried basil;
• 1 tablespoon of dry fish spice mixture;
• salt, pepper to taste.

Clean and gut the catfish. Cut the fish into steaks about 3 cm thick. Sprinkle them with fish spices and leave for 15 minutes.

Meanwhile, grate or chop the onion in a blender and mix with tomato paste. Add about a tablespoon of lemon juice and begin gradually adding warm water until you get a mass that resembles the consistency of tomato juice. Add salt to the liquid, pepper well, mix with finely chopped or dry basil.

Pour the prepared marinade over the fish and leave for 1 hour. Then place on barbecue grates and fry over hot coals until cooked, turning the grate periodically.

Catfish kebab in pomegranate juice

Catfish kebab marinated with pomegranate juice turns out delicious. It is best to use freshly squeezed juice rather than store-bought juice.

• 3 kg catfish;
• 700 ml pomegranate juice;
• 2 tablespoons vegetable oil;
• spices (khmeli-suneli, ground coriander, black and white pepper) and salt to taste.

Clean and gut the catfish, cut the fish into steaks 3 cm wide. Place the steaks in a bowl for marinating. Salt, sprinkle with spices and pour pomegranate juice. Gently mix with your hands and pour in vegetable oil. Mix well again.

Cover the fish with a flat plate and place a weight on top. Leave in the cold for 3 hours. We string the steaks onto skewers; for one steak we take 2 skewers, otherwise the fish will turn over when frying. Cook on coals until done for about 15 minutes.

Gourmet shish kebab in wine marinade

You can also marinate catfish in wine before preparing shish kebab; the taste of the dish will be exquisite.

• 500 gr. catfish fillet;
• 100 ml dry red wine;
• 50 ml soy sauce;
• 50 gr. fresh ginger;
• 1 lemon;
• 1 clove of garlic;
• salt, mixed pepper seasoning, aromatic herbs - to taste.

Cut the fillet into large pieces. Sprinkle with salt and pepper and leave to sit at room temperature for about 15 minutes. Next, grate the ginger on the finest grater and mix it with grated garlic. Lubricate the catfish fillet with the mixture and leave for another half hour.

Then pour soy sauce and wine over the fish and stir. An hour after filling, you can start cooking. Thread the fish fillets onto skewers. Since we cut it into large pieces, it is better to use 2 skewers per kebab at once so that the pieces do not turn on the skewers. Fry the kebab over hot coals for 12-15 minutes.

Catfish kebab in soy sauce, baked in the oven

Let's prepare shish kebab from catfish marinated in soy sauce. We will bake the prepared fish in the oven.

• 1 kg catfish fillet;
• 2 tablespoons soy sauce;
• 2 tablespoons mustard beans;
• 1.5 teaspoons fish seasoning;
• 2 tablespoons of vegetable oil.

Cut the catfish fillet into neat rectangular pieces. Sprinkle the fillets with dry fish seasoning and stir. Leave for 10-12 minutes so that the fish absorbs the aroma of the spices.

Prepare the marinade: mix soy sauce, mustard seeds and vegetable oil. Pour the prepared marinade over the fillets and stir. Cover the bowl with the fish and put it in the refrigerator for 2 hours.

Soak wooden skewers in cold water. After 20 minutes, remove, dry and grease with oil. Thread the marinated fillet onto skewers. Place on a heat-resistant form so that the ends of the skewers rest on the sides of the form, and the strung fish is suspended above the form. Bake at 200 degrees for about 25 minutes.

Catfish barbecue sauces

Additionally, it is worth preparing sauce for catfish barbecue. We offer several cooking options.

Here's how to prepare tomato sauce::

• I wash about 800 gr. fresh tomatoes, blanch them in boiling water and remove the skin;
• grind the tomatoes in a blender and rub it through a colander;
• cook the juice over low heat for about 20 minutes, stirring occasionally;
• then add finely chopped parsley, cilantro and basil, add 1 teaspoon of spicy adjika;
• Season to taste with salt and pepper.

White sauce based on yogurt is very good for fish; this is a very simple and quick recipe:

• 200 gr. thick natural yogurt and crushed garlic (3 cloves);
• add salt and pepper;
• season with finely chopped herbs and add pickled cucumber, chopped into very small cubes or grated.

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- This is a quite tasty and healthy dish that can be easily prepared at home on the grill. The step-by-step recipe with photos, which is attached below, will clearly and clearly tell you how you can prepare this treat with your own hands.

Dishes containing catfish are liked by a large number of gourmets. And it’s not surprising, because this fish contains a large amount of amino acids and other useful substances. Catfish can be prepared any way you like. But the most successful and delicious dish, perhaps, is shish kebab made from this sea creature. Buying fish from a supermarket or local market is not difficult, although you need to have some knowledge to choose the fresh product and then cut it correctly.

Catfish kebab prepared according to this recipe in a spicy sauce melts in your mouth. A distinctive feature of this meat is that it is very easy and quick to cook, and the treat turns out to be very tender and juicy. You can select the spices yourself according to your taste; you don’t have to use the recommended ones. Classic marinade ingredients include freshly squeezed lemon juice and zest, a few cloves of garlic and ground coriander, which perfectly highlight the flavor of the fish. Spices in the form of thyme, celery, rosemary, parsley, basil and Provençal herbs go well with this fish.

To choose fresh and high-quality fish, you need to pay attention to the following signs:

• fish eyes should not be cloudy;
• the shade of the gills must be pink;
• A fresh fish belly is not swollen and has a whitish color.

At the stage of selecting the freshest catfish, you should press on the fish with your fingers, and then observe how long it takes for the pressure mark to disappear. Instant smoothing indicates that the product was recently imported and can be purchased without fear. If you are going to purchase not the whole fish, but only fillets, then know that this refrigerated product can be stored for no more than 48 hours. Having prepared such an original catfish kebab for the first time, you will surely appreciate this dish and want to cook it more than once.

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Preparing to cook

Large fish are best suited for making barbecue, from which you can cut pieces large enough to thread on a skewer. The skin of catfish is not covered with scales, so it is not necessary to cut it off. The carcass must be thoroughly washed before preparing catfish kebab. The recipe will tell you what pieces to cut - cubes for cooking on skewers or steaks for baking on the grill.

The spine, tail, fins and head of this fish are not useful to us for making barbecue. But under no circumstances should they be thrown away! After all, from these parts of the carcass you can prepare a very tasty and rich fish soup.

Pre-marinating. Delicious marinade recipes

The meat of many freshwater fish has a muddy odor. Therefore, any recipe for catfish kebab requires preliminary marinating. The sauce will not only complement the taste and soften the pulp, but also remove all extraneous odors.

Which marinade recipe to choose for making shish kebab? It depends on taste preferences. There are a huge number of options.

Classic marinade consists of coarse salt (preferably sea salt), chopped onion, vegetable oil and lemon juice. The proportions of products should be selected based on your own taste. Olive oil works very well in this marinade. Thanks to it, when fried, fish pieces form a crispy golden crust. The pre-infusion time before baking is at least four hours.

Dry pickling consists of rubbing with spices. This spice-infused catfish skewers recipe can include ginger, thyme, asafoetida, thyme, fenugreek, and any other spices you and your family love. Salt is mixed together with the spices. For this recipe, only coarse salt is suitable; extra salt is not suitable, since it dissolves in the upper layers of the pulp without reaching the middle. Within a few minutes after rolling in salt and spices, the pieces of catfish meat will begin to release juice. After 3-4 hours they will be ready to fry.

Additional Ingredients

Many lovers of fish skewers do not limit themselves to onions alone. Catfish kebab, the recipe for which contains vegetables or mushrooms, is a real treat! Tomatoes, bell peppers, champignons, and eggplants are great for this dish.

An unusual effect can be achieved by stringing thin pieces of smoked lard or bacon onto skewers.

Baking

Anyone who has taken up the preparation should remember that no matter what the recipe for catfish kebab is, fish cooks much faster than meat! And that is not all. Catfish kebab, the recipe for which contains acid (lemon juice, white wine, fruit vinegar), cooks even faster. Therefore, you should not be distracted and go far from the grill. If the catfish is being cooked on the grill, it is convenient to turn the pieces over with large tongs.

A flaring flame can ruin a delicious shish kebab. For this reason, you should keep a container of liquid with you.

Garnishing and serving

Aroma and wonderful taste are not the only strengths that catfish kebab has. Recipes with photos clearly demonstrate what a golden crust and snow-white flesh it produces.

This dish does not need any special decorations. Its golden color can be emphasized with lush bouquets of fresh herbs and lemon slices. Traditionally, fish kebabs are served with sauces; tartar, homemade adjika, salsa, and soy are perfect for these purposes. If there are children at the table, prepare a sauce for them from low-fat sour cream and homemade mayonnaise with the addition of dill and young garlic. By the way, adults will also definitely like this supplement.

The catfish kebab recipe, which contains vegetables, does not need any additional side dish. In general, this fish goes well with the classics: boiled and baked potatoes, fluffy rice, boiled wheat porridge. You can also serve legumes as a side dish: chickpeas, pea puree, stewed beans.

As with any barbecue, this dish goes very well with homemade pickles: sauerkraut, barrel tomatoes, pickled mushrooms.

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How to choose catfish for barbecue

So, the first thing you need to understand is what exactly a catfish looks like. Not everyone knows, but this species is completely devoid of scales, and this is what you should pay attention to first of all. The following signs must also be present:

1. The head of the fish is wide and large in size;
2. The eyes are very small;
3. The fish's mouth is flat;
4. The catfish has several antennae of medium length;
5. The catfish has an unusual tail shape, flattened on the sides.

The signs listed above will always indicate that it is catfish that is lying on the counter, and not some other fish. But it is also important to choose a high-quality and fresh product, and here you need to pay attention to the following:

• the eyes of the fish should be dark, there should be no turbidity;
• catfish gills should only be pink;
• The belly is only white, it should not be swollen.

When choosing the best fish, you need to lightly press it with your finger and watch how quickly the pressure mark smoothes out. If this happens instantly, then you can safely buy the fish.

If the choice falls on marbled catfish, then you should buy only live fish. The point here is this: the marbled catfish can survive without water for up to 48 hours, thanks to the structural features of the gills, so if the buyer has a dead fish in front of him, then it is better to refuse to buy one (such a catfish is considered stale).

If you are purchasing not whole fish, but fillets, then you need to know that such a product cannot be stored refrigerated for more than two days.

You can also get a delicious catfish kebab if you select the fish according to the following parameters:

• the most delicious catfish is the one that has reached the age of spawning;
• the weight of the fish should not be less than 800 grams and more than 1200 kg;
• The length of the fish for a delicious kebab should be between 400 mm and 500 mm.

This fish should also be properly cleaned and cut:

1. Catfish have no scales, but there is mucus on the surface, which must be removed, otherwise the dish will be spoiled (the mucus will give the dish an unpleasant smell of mud). This is done simply: roll the fish in salt, rub with a sponge, then scrape it off along with mucus;
2. Place the catfish on its back, carefully cut the belly, trying not to touch the insides;
3. Open the abdomen, pull out the insides, without lifting them from the head. Try not to puncture the gallbladder;
4. Cut the gills and completely remove the insides;
5. Clean the abdominal walls from films;
6. Cut the fins on both sides and carefully pull them out (start from the tail);
7. Cut the fully cleaned, gutted fish into steaks for subsequent preparation of shish kebab.

By following all the above tips, you can get the most delicious and healthy fish dish, which is sure to please even the most picky gourmets.

How to prepare marinade for catfish shish kebab

No kebab is complete without a good marinade, including fish kebab. What marinade is suitable for catfish for barbecue? In the case of catfish, you can use several types of marinade, which will give the dish a refined and rich taste.

How to cook:

1. Cut the lemon into slices, squeeze the juice out of them into a specially prepared container;
2. The greens must be finely chopped and combined with lemon juice;
3. Pass the garlic cloves through a press and add to the lemon juice;
4. Cut the onions into thin rings and add them to the total mass;
5. Salt and pepper the finished marinade;
6. Pour the fish steaks generously with lemon marinade and leave for 1 hour.

Method No. 2 – Marinade based on several juices, where you will need the following:

The marinade is prepared very quickly - no more than 10 minutes, however, the catfish should be marinated in it for at least 1 hour. The calorie content of the dish is no more than 50 kcal per 100 grams.

Cooking method:

Method No. 3 – Tomato marinade, where the following products will be needed:

Cooking time for tomato marinade is up to 10 minutes. The calorie content of the product per 100 grams will be about 120 kcal (due to tomato paste and seasoning).

Step by step recipe:

1. Mix tomato paste, mustard, lemon juice, fish seasoning, pepper and salt in a deep glass bowl;
2. Cut the onion into rings, chop the basil, put everything in a bowl;
3. Marinate the fish in the tomato mixture for at least 2 hours.

Catfish shashlik cooked on the grill

To prepare a delicious kebab on the grill, you need to take the marinated fish and carefully place it on skewers, while observing the following rules: large pieces go on one skewer, small pieces on another, and thin pieces on a third.

The coals should be hot and evenly distributed inside the grill. The fish will fry quickly and evenly, but it is best if the skin of the pieces is carefully wrapped, in which case the fish oil will begin to be absorbed, giving the meat juiciness and flavor.

The fish must be carefully monitored. Periodically turning the skewers. It is important that. The fish meat did not fall apart and continued to remain elastic even under the influence of heat.

The preparation time for such catfish is about 50 minutes; the total calorie content of the dish, depending on the marinade, will vary from 150 kcal to 300 kcal per 100 grams.

Catfish kebab on the grill

The recipe for catfish kebab on the grill is very simple. The finished marinated catfish must be carefully placed on a wire rack and baked for no more than 40 minutes, turning the pieces periodically. The coals should be heated to a moderate temperature, and the catfish should have an appetizing rosy color at the end of cooking. The calorie content of the dish will also be from 150 kcal per 100 grams.

Catfish kebab cooked in the oven

To prepare a delicious fish kebab at home using a conventional oven, you will need to take the following:

• marinated catfish steaks;
• baking tray;
• skewers for shish kebab.

How to cook catfish kebab in the oven:

1. Thread catfish pieces onto skewers;
2. Insert the skewers into the oven into special recesses (these are available in any oven);
3. Place a baking tray on the lowest level of the oven so that the dripping juices fall on it.

Many have already appreciated how tasty and fatty meat is; it would be very stupid not to grill it. I present to you a very simple step-by-step recipe for preparing a dish - grilled catfish steaks. Catfish meat is very nutritious and contains a lot of useful substances. In conditions of travel, having caught such wonderful fish as catfish, it will not be difficult to prepare it, no worse than they cook in the best restaurants. It is best to cook on a grill grate; a tight fit between the grates will not cause problems when turning over and will allow the dish to cook evenly.

To prepare catfish steaks, we will need the following products:

Catfish - 2-3 kg.

Onions - 4-5 pcs.

Vegetable oil - 5 tbsp.

Sour cream - 200 gr.

Lemon - 1 pc.

Salt - To taste

Pepper - To taste

Seasonings - to taste.

How to cook catfish steaks on the grill?

The first step is to cut the catfish, wash it thoroughly and trim the fins, then cut it into portioned steaks, about 5 centimeters thick.

We need to take a medium saucepan in which we will marinate the catfish. Pour in vegetable oil, add seasonings, add salt and pepper.
Cut the lemon into rings and squeeze the juice into the marinade.
Peel the onion, cut into rings, and add to the marinade.
Add sour cream, mix well, rub the steaks with the resulting mass, leave to marinate under the lid for about 1 hour in a cool place.

After the marinating time has elapsed, place the steaks on the grill, set on well-hot coals, without open fire, otherwise the meat will char without being cooked inside. Catfish meat cooks quite quickly; to control frying, check the meat with a knife.

It is advisable to serve catfish steaks with fresh, chopped vegetables and herbs, but even in their absence it will look like a full-fledged, exotic dish.

Bon appetit!

Catfish is a large fish that lives in fresh water bodies. Thanks to its fatty meat, it is respected in the national cuisines of many nations. Therefore, there are a great many options for preparing this hearty fish: these include soups, main courses, appetizers, casseroles, and salads. One of the most original and amazing is this recipe. By the way, this dish can be prepared in different ways. This is a classic option on the grill, barbecue, and in the oven. Of course, at home it is easiest to use the last option.

Ingredients:

• catfish meat;
• lemon;
• bulb onions;
• parsley or cilantro (greens);
• ground black pepper;
• olive oil;
• sumac (ground).

How to cook catfish shish kebab?

Where to start cooking this Of course, with the choice of meat. Catfish fillets from the back of the fish are best. The meat there is fattier, so the kebab cooked in the oven will turn out juicy and tender. Gut the fish, remove the backbone, wash and dry. Cut into large pieces in the shape of cubes, and to prevent the soft catfish meat from falling apart during preparation and baking, do not remove the skin. By the way, true connoisseurs of this fish consider its fried crust the most delicious delicacy.

Pickling

The next step in the catfish kebab recipe is to cut into pieces. To do this, you need to transfer the catfish into a deep container, add a couple of onions, cut into thin strips, pour in half a glass of olive oil, lemon juice, season with ground pepper and salt. Mix thoroughly but gently (so as not to damage the pieces). Place the container in the cold and leave for two to three hours, stirring the contents occasionally.

Baking

For the next step, the catfish kebab recipe calls for the use of wooden skewers. They need to be soaked in cold water for a while. Thread the marinated pieces of fish onto skewers, 4-5 pieces each, peeling them from the onion. Preheat the oven to 250 degrees. Place the catfish kebab on the grill, and place a baking tray under it to catch the dripping juices. Cook for five minutes, then turn the skewers over and bake for the same amount of time.

Serving

The catfish kebab recipe contains one more ingredient - ground sumac. They should be sprinkled over pieces of fried fish when serving. This unusual dish can be served with a side dish of mashed potatoes or steamed rice.

Sauce "Narsharab"

Like any catfish meat, it is unthinkable without sauce, which will finally complete the prepared dish, making its taste more rich. It will ideally complement the described dish “Narsharab”. This is a sweet and sour sauce prepared by thickening. However, it must be made in advance, since the process of preparing the sauce takes about an hour.

Ingredients:

• pomegranate juice;
• ground pepper (black and red).

Preparation

Pour pomegranate juice into a saucepan. Light the burner to a minimum heat and place a container of juice on it. Let it evaporate for about an hour. The total volume should decrease by approximately 20%. A few minutes before completion, season the sauce with two types of ground pepper, depending on your taste.

River catfish is an incredibly tasty fish, from which you can prepare dozens of different dishes. The easiest way to make catfish shish kebab is on a grill or skewers. Even leftovers are suitable for this - the abdomen, tail, fins. Such pieces often remain after cutting a whole carcass. With the help of the right marinade, as well as the aroma of the coals from the barbecue, it’s easy to get a delicious kebab from them.

About the dish

During the warm season, outdoor feasts are frequent and popular events. Shish kebab is a seasonal dish; it can be prepared not only from the usual meat, but also from fish, mushrooms, and vegetables. It is quite simple to marinate catfish for barbecue using available products.

Fish contains a large amount of nutrients, minerals, and vitamins. Catfish meat is rich in essential amino acids for the human body, as well as proteins. Despite the fact that the fish is fatty, it is digested well and quickly. The finished kebab has a low carbohydrate content and a lot of protein, which means it is suitable for feeding those who are watching their weight, playing sports or trying to lose weight.

In order to cook catfish kebab on the grill, you will need spices. Some chefs advise against using black pepper for cooking. Ground coriander, ginger, as well as spices such as thyme, basil, oregano or oregano work well. Instead of tomato paste, you can use mustard or low-fat sour cream. You should avoid mayonnaise, as catfish meat is quite fatty and juicy.

This recipe does not use onions; they can be replaced with lemon, which is thinly sliced ​​and placed on the grill between pieces of meat. Lemon will add a subtle citrus aroma to the dish and remove any possible unpleasant odor. Below is a simple and tasty recipe for catfish marinade for barbecue, which can be prepared on the hot coals of a barbecue.

Ingredients

Servings: – +

• som 1500 gr
• tomato paste 2 tbsp. l.
• salt, fish spices taste
• ground coriander1 tbsp. l.
• lemon zest 1 PC
• garlic 3 cloves

Calories: 138.72 kcal

Proteins: 15.66 g

Fats: 8 g

Carbohydrates: 1.08 g

1 hour. 30 min. Video recipe Print

Prepare catfish pieces for barbecue, rinse them thoroughly and dry with a paper towel. This recipe uses leftovers in the form of tail, fins, belly and other trimmings left over from preparing steaks from whole catfish.

Salt the fish, sprinkle with spicy spices, mix. Grate the zest from the lemon and also mix it with the fish pieces, spreading it evenly over the surface.

Add 2 tbsp to the bowl with fish. l. tomato paste, stir. Leave the catfish to marinate for 60 minutes, maybe a little longer. During this time, begin preparing the grill and lighting the coals.

It is best to bake catfish kebab on a wire rack, since the pieces are of different sizes and are not suitable for skewering. Turn the grate over every 5 minutes, making sure that there is no open fire on the coals. After 20-30 minutes, check the readiness of the fish.

The finished catfish kebab must be removed from the grill and served hot. The fish bakes very quickly; high heat is not needed. As a side dish, you can use charcoal-baked potatoes, fresh vegetable salad or grilled tomatoes, young zucchini, and sweet peppers. No additional sauces are required for this juicy product.