Tested catfish kebab

Thanks to our girls for asking for fish, and we tried catfish kebab. It turned out interesting, try it for contrast.

Select catfish

The best option is to buy from a fisherman friend, as we did. If you don't know a fisherman, go to the market for you.

Fish spoils quickly and the question of quality is acute. It is better to take live fish so as not to guess about the quality.

When purchasing, inspect the catfish:

The eyes are not cloudy;
The gills are pink;
The belly is not swollen;
If you press on the side, the dimple from the finger is leveled out.

Catfish can reach several meters (up to 5). And such trophy specimens are of no use to us or to you: where are the guests who will eat so much? Choose specimens 1.5-3 kg. Moreover, before the age of spawning, the fish tastes better.

If you don’t want to bother with cutting fish or you don’t sell new catfish, then you can simply buy frozen catfish fillets in the store. Then it needs to be evenly defrosted, ideally in the refrigerator. But it will come out worse than the freshest one, you will feel.

Ingredients

Gutted catfish without head – 2 kg;
Olive oil – 2 tbsp. spoons;
Lemon juice – 2 tbsp. spoons or half a lemon;
Soy sauce – 2 tbsp. spoons;
Ground black pepper - to taste.

Marinade recipe

Mix soy sauce, olive oil and lemon juice.

Pieces of catfish must be peppered and poured with marinade.

If it seems that there is a lot of catfish, but not a lot of marinade (it is absorbed right away) - do not be alarmed, this is normal.

We didn't add salt. Soy sauce is quite salty.

Cooking

Rinse the fish of mucus, it will smell like mud in a fundamentally different way;
Gut it. Remember about the gallbladder inside, if you destroy it, you won’t be able to get rid of the bitterness;
The inside of the belly is covered with films - they need to be cleaned off;
Cut off the head, fins and tail (the bones are strong - save your fingers).

If the catfish is small, it must be cut crosswise into steaks. It is better to create a fillet from a large fish. Use a good knife. And again, save your fingers.

Prepare the marinade. It is necessary to marinate the catfish kebab for 1 hour. We used a bag in which we placed peppered pieces with marinade. The package needs to be tied.

Fish on the grill can be fried either on a grill in large pieces, or on skewers, but in small cubes. Tender fish meat usually does not survive huge skewers (falls apart).

To prevent the ends of the skewers from charring, wrap them in foil.

Light the grill and fry until done, don’t forget to turn.

Suitable sauces

The dish can be made better with suitable sauces. Here are a couple.

Tomato sauce for fish:

800 gr. Blanch ripe tomatoes and rub through a sieve.
Heat in a frying pan for about 20 minutes. Stirring is necessary.
Add finely chopped cilantro, parsley, basil and a teaspoon of adjika.
Add salt and pepper to taste.

Mix grated garlic (2-3 medium cloves) into 200 g of yogurt.

Add salt and pepper to taste.

Grate the pickled cucumber (if the seeds are large, cut them out; if the skin is rough, peel them).

For those who like it, you can add finely chopped herbs.

Video

And for those who find it more convenient to watch, we offer another video recipe:

Bon appetit! Write in the comments how you liked the recipe.

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We suggest you try the pork kebab with sour cream. It’s nothing like that, but sour cream practically transforms it.

For larger groups, we make shish kebab from several types of meat, and certainly beef. The choice of meat is...

It’s hard to imagine a shish kebab made from any meat, fish, poultry or vegetables without marinade and spices. Specifically about extreme and.

When going to a barbecue, take shrimp with you; they can also be fried on the grill. This will take time.

It is more convenient to cook carp shashlik on the grill on a grill, but large fish will allow you to cook shish kebab on.

Catfish shish kebab

Catfish meat is considered tasty and nutritious. Both first courses and cutlets are made from this fish. But it is unlikely that any appetizer can compare with fillets or steaks of this fish fried over charcoal. The catfish kebab turns out juicy and appetizing. It will never get boring, especially since it can be created in very different tastes. After all, the organoleptic properties of this dish depend on the composition of the marinade, and there are many recipes for marinating sauce for catfish for barbecue.

Individual manufacturing

If you have experience making regular kebabs, you can easily make them from catfish. But to get the best result, you need to know and take into account several fundamental points.

Catfish kebab is often fried by lucky fishermen or their friends and relatives. To do this, they first need to clean and cut the fish. Rubbing large amounts of salt on them helps get rid of the mucus that covers catfish carcasses. After this manipulation, the carcasses need to be washed; it is better to use warm water for this. In the next step, the fish is gutted. In all this, you should act carefully so as not to destroy the gallbladder, otherwise the snack will acquire an unpleasant bitterness. Then the catfish’s head, tail and fins are removed, the carcass is washed and dried with cardboard towels. All that remains is to fillet the fish if the recipe requires it, or immediately cut it into steaks.
You can find frozen catfish fillets on sale. The introduction of this product allows you to save a lot of effort and time when making fish kebab. But the fillet should be removed from the freezer in advance so that it has time to thaw before the start of preparing the snack. It is necessary to defrost fish in natural conditions, without exposing it to sudden temperature changes. Trying to speed up the process using a microwave or warm water will result in the fish losing a lot of water and becoming dry and less tasty.
For barbecue, catfish are certainly marinated. This is necessary not only to soften its meat, but also to remove the specific muddy aroma characteristic of this fish.
Shish kebab from meat or catfish steaks on charcoal is usually cooked for about 15 minutes, in the oven – one and a half times longer at a temperature of 200 degrees. In order not to make a mistake and not to dry out the fish, it is important to take into account the advice that accompanies the chosen recipe.

You can serve catfish kebab separately, adding only sauce, or with a side dish. Tomato, sour cream, and also tartar sauce are suitable. In nature, vegetables can serve as a side dish; at home, catfish kebabs can be served with mashed potatoes or boiled rice.

Marinades for catfish barbecue

The basis of the marinade for catfish is usually acidic foods: vinegar, wine, fruit or tomato juice, fermented milk products. The most popular recipes are those with olive oil and lemon juice, with dry white wine, and with tomatoes.

The time for marinating catfish depends on the size of its pieces and the composition of a particular marinade. Usually they are kept in an acidic marinade for 30 to 60 minutes, in a soft one - twice as long. Most recipes contain information about the required time to marinate the fish before skewering it.

It is also important to know that it is forbidden to use aluminum containers for marinating fish. This material reacts with acids, forming harmful substances that can also give the snack a nasty iron taste.

Catfish shashlik in pomegranate juice on the grill

Compound:

som – 3 kg;
pomegranate juice – 0.7-0.8 l;
refined vegetable oil – 60 ml;
ground coriander – 5 g;
ground aromatic pepper – 5 g;
salt - to taste.

Clean the catfish, gut it, remove fins, head and tail, wash well and dry with kitchen towels.
Fillet the catfish. Cut the fillet into pieces about 4-5 cm in size. Place in an enamel pan or other container suitable for marinating fish.
Add coriander salt and pepper to the fish. Pour vegetable oil over it. Stir. It is better to create this by hand to make sure that all the pieces are covered with oil.
Pour pomegranate juice into the container with the fish.
Marinate the catfish in pomegranate juice for 30-60 minutes.
Thread the catfish pieces onto skewers.
Fry the shish kebab on the coals for 15 minutes, remembering to turn the skewers from time to time so that the fish does not burn.

Along with fish, you can marinate onions in pomegranate juice, frying them afterwards along with catfish.

Catfish kebab on a grid in tomato paste

Compound:

catfish fillet – 2 kg;
tomato paste – 0.3 kg;
lemon – 1 pc.;
basil – 50 g;
onions – 150 g;
salt, fish seasonings - to taste.

Peel the onion, cut into pieces, put in a blender and puree.
Squeeze the juice out of the lemon.
Mix tomato paste with finely chopped basil, onion puree and lemon juice, stir until smooth.
Add salt and seasonings to the sauce and stir again.
Cut the catfish fillet into pieces about 3 cm in size, add to the sauce, and stir with your hands.
After 1.5 hours, thread the catfish pieces onto skewers and place on the barbecue grid.
Fry the kebabs for 10-12 minutes, turning the grid over from time to time.

According to this recipe, you can also fry catfish steaks on a grid, but it will take 1.5 times more time.

Catfish kebab in the oven

Compound:

catfish fillet – 1 kg;
Dijon mustard – 40 ml;
refined vegetable oil – 40 ml;
soy sauce – 40 ml;
salt, seasoning for fish.

Cut the catfish fillet into pieces the size of a matchbox.
Combine other products.
Place the catfish pieces into the prepared marinade and stir with your hands.
After an hour, thread the fish pieces onto wooden skewers. Place them on a foil-lined baking sheet or tray; you can also place them on the edges of the pan.
Place the workpiece in an oven preheated to 200 degrees. After 15 minutes, turn the kebabs over and cook them for another 10 minutes.

This version of catfish kebab is suitable for a home feast when you are not able to get out into nature.

Delicious kebabs come out of the catfish. They can be fried at home or outdoors. There are several recipes for this snack, and they are all good in their own way.

How to cook catfish shish kebab

Selecting and preparing catfish
Marinade recipes

Fish is an excellent starting product for frying fast but delicious kebabs. Almost no matter what kind of fish is perfect for this, but catfish kebab is considered one of the most successful versions of this dish. In addition, catfish meat contains a whole bunch of vitamins, amino acids, protein, fats, etc. They regulate blood circulation (blood circulation throughout the body) , promote healthy skin and normalize the nervous system. So - catfish kebab is not only stunningly tasty, but also, of course, healthy.

Selecting and preparing catfish

When purchasing, you should pay attention to the following:

External view. The catfish carcass must be intact and without the slightest damage.
The gills are only pinkish in color.
The abdomen is without swelling and always snow-white.
Eyes do not have to be cloudy.
Naturally, only the freshest catfish is highly desirable.
If it is not possible to purchase a truly fresh product, then it is much more practical to purchase steaks or chilled fillets.
But marbled catfish should only be taken alive, because otherwise it is considered not fresh.

Marinade recipes

With all the richness of recipes, of course, you need to start with their most common options, in other words, with a traditional marinade.

Traditional recipe

A similar recipe for catfish kebab contains the bare minimum of ingredients, but it will definitely allow you to enjoy the extraordinary taste of the finished dish. Its manufacture is so trivial that it should not cause any difficulties.

Catfish meat – about 2 kg.
Olive oil, squeezed lemon juice and regular soy sauce - two tablespoons each.
Dark pepper and salt are optional.

The catfish is properly prepared, in other words, it is cleared of mucus, gutted, washed and dried. Unnecessary parts of the carcass are cut off, and the fish is either cut into portioned pieces or filleted.
Then the catfish meat is placed in a capacious marinating vessel, which does not have to be iron.
In a separate bowl mix: soy sauce, olive oil or any other and pure lemon juice.
The watery components of the marinade are thoroughly mixed, and the prepared catfish meat is poured with this consistency.
It will take no more than an hour and a half to marinate.
Salt - specifically before production.

The following proposed recipe for catfish kebabs is slightly more difficult, but it is guaranteed to give future kebabs a whole palette of flavor colors.

Sour cream marinade with several juices

A mixture of different juices gives an amazing effect when marinating. The meat is marinated quickly and acquires not only extraordinary tenderness, but also the special colors of taste of the juices used.

Specifically, catfish meat – approximately two kilograms.
Sour cream - one glass.
Lemon juice - half a glass.
Grape and pomegranate juices - one glass each.
Garlic – four medium cloves.
Onion - three large onions.
Bay leaf - a couple of leaves.
Cilantro, but you can also have dill – a small bunch.
Pepper and salt are optional.

The fish is cut, washed, dried, cut into steaks and placed in a container for marinating.
The onion needs to be grated and the juice extracted from it.
In a separate glass bowl, mix all the juices - lemon, grape, pomegranate and onion.
Sour cream and chopped herbs are added to the consistency of the juices and everything is mixed.
Next, the purchased watery component of the marinade is poured into the catfish meat, and again everything is seriously mixed.
All that remains is to add salt, grated garlic, pepper to the marinade and mix everything seriously again.
You need to marinate the catfish for about an hour.

After such marinating, the most indescribable catfish kebab on the grid always comes out. In this recipe, you can safely change the quantitative ratio of juices, which allows you to highlight your favorite flavor colors.

For lovers of dishes with a tomato flavor, you can create a subsequent marinade.

Tomato based marinade

Grilled catfish turns out great according to this particular recipe, which adds an extraordinary piquancy to the dish.

Catfish – approximately two kilograms.
Tomato paste - one and a half glasses.
Lemon juice - a couple of tablespoons.
Onion - two large onions.
Mustard - one teaspoon.
Dry basil - one and a half teaspoons.
Spices for fish - two teaspoons.
Pepper and salt are optional.

The fish carcass is butchered, cut into portions and placed in a container for marinating.
The onion is crushed and the juice is extracted from it.
In a glass bowl mix: tomato paste, onion juice, spices, lemon juice, salt, pepper and add water. It is necessary to ensure that the prepared mixture has the thickness of ordinary watery juice.
Next, pour the mixed watery component of the marinade over the catfish meat.
Then everything is seriously mixed again and sent off to marinate.
You will have to marinate for at least 2 hours.
That's all the marinade for making grilled catfish.

Cooked catfish kebab will be much tastier if you add it with a special sauce. One of the hot sauce recipes looks like this.

Hot sauce

This is an excellent addition to cooked shish kebab; it is prepared very quickly and has simple ingredients.

Fresh tomatoes - about 1 kilogram.
Basil, parsley and cilantro - one small bunch each.
Adjika – one teaspoon.
Pepper and salt are optional.

The washed tomatoes are blanched in boiling water and their skins are removed.
Next you need to grind them in a blender and rub through a colander.
Then we place them in a saucepan and cook for about half an hour over very low heat.
After this, all that remains is to add pepper, chopped bunches of herbs, adjika and salt.
Everything needs to be mixed and left to cool.

Tomatoes are an excellent substitute for high-quality tomato juice, and sometimes the sauce turns out even tastier.

In conclusion, we need to give one piece of advice that may obviously be needed. If even the marinade could not remove the smell of mud, then you need to remove the skin from the catfish. Or, according to the advice of Stalik Khankishiev, you should definitely add basil to the marinade.

This is how easy it is to prepare the most delicious and unforgettable catfish kebab.

How to cook catfish shish kebab?

Fish kebabs on a grill or grid 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.

The fish meat cooks quickly and the pieces should be quite large. You can also fry the catfish on a spit, skewering the fish not in pieces, but completely, 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 very high. The temperature must be lower than when preparing 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 best temperature for making catfish. If the heat is greater, then it is necessary to distribute the coals over the surface of the grill; if it is less, then it is necessary to increase the temperature by fanning the fire with cardboard or thick paper.

We offer several options for making 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, drink, yogurt, sour cream, tomato sauce, ketchup.

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

Marinade with wine and soy sauce

Ingredients:

dry snow-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.

Wine marinade

For this marinade, you can take either snow-white or reddish dry wine, but preference should be given to snow-white wine, because it will not change the color of the product.

Ingredients:

dry wine – 500 ml, carrots – 120 g, wine vinegar – 80 ml, onions – 1-2 pcs., caraway seeds – 4 g, garlic – 3 teeth, dark peppercorns. – 4-5 pcs., bay leaf – 2 pcs., cloves – 1-2 pcs., salt to taste.

Herbal marinade

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

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.

Catfish shashlik on the grill

Large catfish for barbecue can not only be cut into pieces, but also filleted. Beforehand, 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.

Catfish kebab at home

At home, if you don’t have a place for a barbecue or barbecue, you can cook shish kebab in the oven on a grid, or on a special spit, which almost all ovens are currently 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, onion – 180 g, dry snow-white wine – 180 ml, pitted olives – 100 g, olive oil – 70 ml, lemon juice – 50 ml, garlic – 2 teeth, salt and pepper .

Catfish kebab on a grid with basil

Fish is cooked on a grid on a barbecue or grill; there are also special grids 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 grid, because in this case there is no threat that a piece will fall apart or fall on the coals.

Ingredients:

catfish – 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 personal preference.

Catfish shashlik recipe: