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.

Catfish are found in quiet backwaters of freshwater rivers and lakes. The catfish family has many species, and many of them are real delicacies. Catfish meat contains a small amount of bones, so it is suitable for preparing many culinary dishes. This fish is smoked, salted, marinated, baked in foil, stewed in gravy, made into a wonderful fish soup and, of course, cooked on the grill.

Probably every fisherman has his own signature recipe for catfish kebab. Fish restaurants are not far behind, offering their guests aromatic steaks baked over hot coals. There are simply countless ways to cook this fish on the grill! We will also offer several proven recipes.

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 onions, 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 of 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.

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.

Catfish in lemon

Ingredients for 2 kg of fish

• - 2 pcs. + -
• - 3 bundles + -
• - 3 pcs. + -
• - 4 cloves + -
• - taste + -
• - taste + -

Preparation

Lemon is one of those fruits that goes well with fish dishes. Just a couple of drops of sour juice can do something unimaginable, enhancing the taste to unprecedented heights.

1. We use lemon juice as a base. To do this, we wash our fruits and cut them in half, and then squeeze out the juice.
2. Chop the greenberries finely and finely, peel the garlic and pass it through a press, cut the onion into rings. Pour all this aromatic grace with juice, salt and pepper.
3. Place the catfish meat, cut into large pieces, into the marinade, mix thoroughly and leave to soak for an hour.

If you decide to string the meat onto skewers, then it is advisable to diversify the kebab by creating a colorful assortment of it. Alternately put fish, onion rings, tomato, and leek on sticks; everyone is guaranteed to appreciate this dish.

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.

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 good to serve shish kebab with onions marinated in vinegar and potatoes baked in coals.

* Cook's Tips
Marinade preparation does not have to be limited to specific recipes. If you know those additives that will most advantageously emphasize the taste of meat, then you can surprise your friends with incredibly tasty kebabs.
Please note that rosemary and thyme go well with fish. Classic additions include garlic, lemon and coriander. Herbs of Provence will also add delicate and fragrant notes to your sauce, including: basil, sage, garden savory, mint, marjoram. But for each type of fish there are the most suitable seasonings:

• Red fish goes well with dill, paprika and saffron;
• For river breeds, basil is ideal;
• Pond fish love bay leaf and parsley along with celery.

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 unsurpassed catfish kebab. These aromatic pieces of tender meat in a spicy sauce literally melt in your mouth. Try it too!

Fish kebabs on the grill or grill will decorate any country menu and make a picnic unforgettable. Catfish cooked on a skewer or barbecue is especially tasty. When making kebabs from catfish, you need to be careful so that the pieces do not fall apart.

Fish meat cooks quickly and the pieces should be large enough. You can also fry catfish on a spit, skewering the fish not in pieces, but whole, through the mouth along the ridge. You can cook this way if the catfish is not very large.

Before frying fish on the grill, you need to make sure that the coals there are “ripe” for this dish, and the heat was not too high. The temperature should be lower than when cooking meat. This can be checked by holding the palm of your hand over the grill.

If you can withstand the heat for 4-5 seconds, then this is the optimal temperature for cooking catfish. If the heat is greater, then you need to distribute the coals over the surface of the grill; if it is less, then you need to increase the temperature by fanning the fire with cardboard or thick paper.

We offer several options for preparing catfish kebabs; delicious recipes can be used at home, in the country and during outings.

How to marinate catfish for barbecue?

Before cooking this fish on the grill, you need to clear the skin of mucus, rip open the belly and remove the entrails, cut into pieces and marinate. As a marinade, you can use salt and vinegar, lemon juice, kefir, yogurt, sour cream, tomato sauce, and ketchup.

As a rule, onions, bay leaves, several buds of cloves, peppercorns and herbs are added to the marinade. But you need to be careful with aromatic spices so as not to overpower the taste of the fish itself. Catfish is marinated for no more than half an hour before cooking.

If you have to cook catfish kebab, you can create a marinade recipe according to your own taste and taste, or cook it with soy sauce, herbs, or dry wine.

Marinade with wine and soy sauce

Ingredients:

• dry white wine – 100 ml,
• soy sauce – 80 ml,
• vegetable oil – 80 ml,
• sugar – 45 g,
• ginger root – 30 g,
• cilantro – 6-7 sprigs,
• peppercorns – 2-3 pcs.,
• salt.

1. Grate the ginger root on a fine grater and combine with sugar, salt, pepper, sauce and wine. 2. Finely chop the cilantro, add to the marinade and mix well. 3. Chopped ginger root is mixed in a small saucepan with sugar, washed and chopped cilantro, pink pepper, salt, soy sauce, dry white wine and vegetable oil. You need to pour this marinade over the catfish pieces before making the kebab.

Wine marinade

For this marinade, you can use either white or red dry wine, but preference should be given to white, as it will not change the color of the product.

Ingredients:

• dry wine – 500 ml,
• carrots – 120 g,
• wine vinegar – 80 ml,
• onion, turnip – 1-2 pcs.,
• cumin – 4 g,
• garlic – 3 cloves,
• black peppercorns – 4-5 pcs.,
• bay leaf – 2 pcs.,
• cloves – 1-2 pcs.,
• salt to taste.

1. Free the onions from the top dry scales, wash and chop. 2. Pour vinegar and wine over the onion. 3. Peel the carrots and grate them. 4. Peel and chop the garlic. 5. Add all marinade ingredients to a saucepan with onion, vinegar and wine. 6. Bring the marinade to a boil and keep on fire for a quarter of an hour, cool.

For this marinade, you can take any set of herbs, 7-8 branches of each type.

Ingredients:

• lemon juice – 50 ml,
• olive oil – 50 ml,
• parsley,
• rosemary,
• thyme,
• basil,
• oregano,
• marjoram,
• lemon zest – 10 g,
• spicy adjika or chili sauce – 5 g,
• garlic – 3 cloves,
• allspice – 6 pcs.,
• salt – 1 tsp.

1. Peel the garlic, rinse it, crush it in a mortar or put it through a press. 2. Mix garlic, salt, pepper and hot sauce, add lemon juice. 3. Wash the greens thoroughly, dry, chop finely and combine with the rest of the ingredients. 4. Add olive oil to the marinade.

Catfish shashlik on the grill

Large catfish for barbecue can not only be cut into pieces, but also filleted. First, the skin must be cleaned of mucus with a knife, the belly must be gutted, and the fish must be washed. To prevent the fish from sticking to them, grease the skewers with the cut of the onion.

Ingredients:

• catfish fillet – 1200 g,
• onion – 200 g,
• vinegar (3%) – 100 ml,
• sugar – 30 g,
• lemon – 1 pc.,
• salt and pepper.

1. The catfish, cut into fillets, is pre-marinated for 20 minutes in one of the proposed marinades, and then cut into pieces, sprinkled with salt (do not forget that there was salt in the marinade, so you need to take very little of it) and pepper. 2. Thread the pieces of fish onto skewers, which should be placed on the grill over hot coals. Fry, carefully turning the skewers, until done. The time depends on the size of the pieces and the intensity of the heat. 3. Peel the onion and cut into thin rings. 4. Mix sugar and vinegar and sprinkle the mixture over the onions. Marinate the onion for half an hour. 5. Cut the lemon into circles or semicircles. 6. Serve catfish kebab directly on skewers, garnished with lemon and pickled onions.

Catfish shashlik at home

At home, if you don’t have space for a barbecue or barbecue, you can cook shish kebab in the oven on a grid, or on a special spit, which many ovens are now equipped with.

You can also use an air fryer for this dish. In this case, small-sized catfish or fillet pieces are suitable. Below is a Greek version of the catfish kebab recipe.

Ingredients:

• catfish fillet – 1500 g,
• onions – 180 g,
• dry white wine – 180 ml.,
• pitted olives – 100 g,
• olive oil – 70 ml.,
• lemon juice – 50 ml.,
• garlic – 2 cloves,
• salt and pepper.

1. Prepare catfish fillet. Clean it of mucus, remove the giblets, remove the skin and separate the meat from the backbone with a thin sharp knife. This must be done from the head to the tail of the carcass. 2. Wash the fillet, cut into small pieces, place in an enamel or porcelain bowl. 3. Peel and chop the onion and garlic. 4. In a separate cup, mix wine, oil, lemon juice, onions, and garlic. Season the marinade and add salt. 5. Pour the marinade over the catfish fillets and leave in the refrigerator for half an hour. 6. Thread the catfish pieces onto skewers or a skewer (place on the grill) and fry over hot coals or in the oven until cooked. 7. Place the finished kebab on a plate and garnish with olives.

Catfish kebab on a grill with basil

Fish is cooked on a grill in a barbecue or grill; there are also special grills with clamps that can be used to cook on a grill or over coals from a fire. It is more convenient to fry fish on a grill, since in this case there is no danger that some piece will fall apart or fall on the coals.

Ingredients:

• som – 2000 g,
• tomatoes – 10 pcs.,
• wine vinegar – 120 ml,
• sour cream – 100 ml,
• vegetable oil – 100 ml,
• green onions – 2 bunches,
• basil – 2 bunches,
• ground red pepper – ½ tsp,
• salt - according to individual preference.

1. Clean the catfish, gut it and rinse it. Cut the carcass into pieces of equal size. 2. Mix sour cream with vinegar and pour this marinade over the catfish using enamel or porcelain dishes. Marinate for half an hour. 3. During this time, prepare a side dish of vegetables. Cut the tomatoes with a cross, scald them and immediately cool under running water. Remove the skin and cut into cubes. 4. Wash and chop the green onions. 5. Mix onions and tomatoes, salt and pepper them. 6. Wash the basil, chop finely and add oil. 7. Place the fish on a grill, which must first be heated and greased with vegetable oil. 8. Cook the catfish until a crust appears, periodically basting with the remaining marinade. 9. Place the finished pieces of catfish on a bed of tomatoes, and pour basil sauce on top.

Catfish kebab correct recipe: