Catfish shish kebab on the grill - simple, fast and very tasty

How to cook classic catfish shish kebab

This recipe is most often used by fish lovers. The minimum ingredients and time make it most suitable for beginners and experienced cooks.

You will need:

2-2.5 kilograms – fish
2 tablespoons – lemon juice
Pinch of black pepper
2 tablespoons – olive oil
2 tablespoons – soy sauce

How to cook:

1. First you need to clean the fish. She is gutted and filleted. The flesh is cut parallel to the ridge on both sides. The remaining bones are removed using tweezers. By the way, it is better not to throw away the head, tail and fins. You can later make a delicious fish soup from them.

2. Next, begin preparing the marinade. Mix soy sauce, lemon juice and olive oil thoroughly.

3. Pepper, pour the resulting marinade over the catfish, and leave to brew for an hour. After this, the fish is fried over the grill. The skewers need to be turned over periodically. Cooking time is approximately a quarter of an hour.

Bon appetit!

Interesting recipes for marinades for preparing catfish steaks on the grill

How to cook catfish steak? For variety, different marinades are used, giving a unique taste. Below is an approximate recipe for 1 kg of fish.

The spicy marinade mixture, which creates a dense protective crust, consists of spicy spices:

dry mustard (regular table) - 1 tbsp. l.
paprika (dry sweet pepper powder) - 2 tsp.
cayenne pepper (hot) - 1 tsp.
dried thyme - 1 tsp.
black pepper (freshly ground) - 0.5 tsp.
salt - 1 tsp.
olive oil - 2 tbsp. l.

Thai marinade with Asian spices:

shallots - 1 tbsp. l.
chopped garlic - 2 tbsp. l.
sugar - 1 tsp.
turmeric (powder) - 2 tsp.
ground black pepper - 1 tsp.
salt - 1/2 tsp.

Marinade with jam:

jam (apricot, peach) - 80 g
mustard seeds - 1 tbsp. l.
table mustard - 1 tbsp. l.
soy sauce - 1 tbsp. l.
ginger (root powder) - 2 tsp.
grated garlic - 2 tsp.

Marinade with honey:

soy sauce - 2 tbsp. l.
honey - 1 tbsp. l.
French mustard - 1 tbsp. l.
mayonnaise - 2 tbsp. l.
sesame (ground seeds) - 1 tsp.

Olive oil marinade: with garlic

lemon - 1 pc. (juice and grated zest)
olive oil - 20 g
garlic - 1 tbsp. l.
fresh greens - 2 tbsp. l.
salt - to taste
other spices - optional.

Spices that go well with fish include: grated ginger root, fried and crushed cumin grains, crushed coriander seeds, lemon balm, dry red chili pepper, oregano, tarragon, basil, thyme and other spices.

Please share interesting recipes on how to cook catfish steak in the comments.

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Catfish is especially popular in the South and is extremely tasty when grilled with seasonings. Whether you want to fire up the grill or just fry some fish in the pan, the catfish will not disappoint. Try different spice combinations to see what you really like.

All grilled catfish recipes start with choosing the meat. It is quite fatty on its own, and is ideal for cooking over a fire. The most delicious meat is from catfish that have reached the age of spawning, weighing 0.8-1.2 kg, 40-50 cm long. Grilled catfish should be prepared from fresh meat; buy a frozen carcass as a last resort. If you do decide to fry a pre-frozen product, remove it from the freezer 10-12 hours before cooking and defrost it in the refrigerator.

The fish has a specific smell because it lives in bodies of water with stagnant water and buries itself in the mud. You can completely get rid of it in two ways - soak the fillets/steaks in milk for 3-4 hours, or pour plenty of lemon juice over them and wait 15 minutes. After these procedures, you can begin preparing the recipe.

Catfish shish kebab in mayonnaise-sour cream sauce on the grill

The kebab is soft and tender. It's quite simple to prepare.

You will need:

2-3 kilograms – fish
100 grams – mayonnaise
4-5 bulbs
100 grams – sour cream
5 tablespoons – sunflower oil
1 lemon
Salt and spices - to taste

How to cook:

1. The fish is cleaned and gutted. Divide it into steaks approximately 4 centimeters wide. Cut the onion into quarters and place in a deep container. Seasonings and vegetable oil are also added there.

2. The next step is to marinate the pieces. Prepare a mixture of spices. It is best to use thyme, basil, dried ginger, allspice, oregano, white pepper and grain mustard. Add lemon juice there and mix everything.

3. The resulting paste is coated with the fish. Mix mayonnaise and sour cream with pieces of fish, add onions. Send to marinate for 40 minutes.

4. After this time, place the pieces on the grill along with the onion. Cook on the grill for 12-15 minutes. To obtain an appetizing crust, the fish can be sprinkled with powdered sugar before frying.

Bon appetit!

Catfish kebab on the grill

In tomato paste, cooked on the grill

An appetizing fish kebab, after proper marinating, cooks quickly and remains juicy only under a couple of conditions: the catfish must be fresh, the coals must be hot, but without flame.

You will need:

2 kg of fresh catfish steaks;
one and a half glasses of thick tomato;
a bunch of green basil;
3 red onions;
salt;
mustard sauce;
hand ground pepper;
two tablespoons of pure lemon juice;
a quarter spoon of aromatic spices.

Step-by-step instruction:

Place the tomato paste in a glass or enamel bowl. Stirring continuously, add mustard, seasonings and salt to it. Squeeze the lemon, making sure not to get the seeds, and pepper to taste.
Remove the husks from the bulbs and arrange them in circles. Without breaking them, separate them into rings with your fingers and place them in a bowl with the marinade. Chop fresh basil, mix with the rest of the mixture and dip the fish slices into it.
After soaking the catfish for just an hour in a tomato marinade, we get a kebab with a delicate aroma; marinating for two hours will give a richer taste. Catfish can be fried by placing it on a regular grill or placing it in a special barbecue device. The first method is more difficult, but it is possible to turn the steaks individually for even cooking.

Catfish kebab in pomegranate juice

If you want to try something tasty and exotic, then you should pay attention to this recipe.

Pomegranate juice gives the fish a pleasant bitterness, and at the same time sweetness. It is advisable to use juice squeezed yourself, rather than purchased in a store.

You will need:

700 milliliters – pomegranate juice
3 kilograms – catfish
2 tablespoons – vegetable oil
Salt and spices - to taste

How to cook:

1. The catfish is cleaned, thoroughly gutted, and divided into steaks approximately 3 centimeters thick. Place them in a container for marinating, add spices and salt, pour in juice, mix gently, pour in vegetable oil, mix everything again.

2. Cover with a flat plate and press down with pressure. Leave in a cool place for 3 hours.

3. Next, the steaks are placed on skewers. You need to take a couple of skewers for each steak. This will prevent the fish from turning over when frying. Grill the kebab on the grill for about a quarter of an hour.

Bon appetit!

Selecting and preparing catfish

When purchasing, you should pay attention to the following:

Appearance. The catfish carcass must be intact and without the slightest damage.
Gills - only with a pinkish tint.
The abdomen is without swelling and certainly white.
Eyes should not be cloudy.
Naturally, only fresh catfish is highly desirable.
If it is not possible to purchase a truly fresh product, then it is much more practical to buy steaks or chilled fillets.
But marbled catfish should only be purchased live, since otherwise it is considered not fresh.

The purchased catfish must be cut as follows:

Get rid of mucus. It has no scales, but the entire carcass is covered with mucus, which must be removed without fail. If this is not done, then the dish will not have the aromatic smell of mud at all. The mucus is removed simply - the fish is sprinkled with salt and everything is scraped off with a regular knife.
Gut it. This procedure must be performed very carefully so as not to damage the gallbladder. The walls of the abdomen should be especially carefully cleaned of the films covering them.
Remove the gills. They are removed only if the fish is fried as a whole or the head of the catfish is used in the fish soup.
Tail and fins. These parts of the carcass are absolutely unnecessary, and they are cut off without question.
All that remains is to wash the gutted fish, dry it and cut it into portions or leave it whole.

By the way, from the head, the extracted ridge, the cut off tail and fins, a wonderful ear is obtained.

The catfish carcass is ready for frying on the grill, grill or barbecue oven

To prepare the most worthy kebabs from catfish, its meat must be marinated. This will not only allow you to manipulate the flavors of the dish, but will also be guaranteed to get rid of even the slightest smell of mud. Preparing such a marinade is quite simple, but its effectiveness is extremely high. Let's look at some recipe variations.

Catfish kebab in wine marinade

This dish can be called a real delicacy. It is very tasty and suitable even for a holiday menu.

You will need:

2 kilograms – fish
60 milliliters – vegetable oil
60 milliliters – soy sauce
40 grams – sugar
30 grams – ginger root
100 milliliters – dry white wine
Salt, pepper, cilantro or parsley - to taste

How to cook:

1. First you need to prepare the fish. It is cleaned, gutted and washed. Next, divide into steaks 3-4 centimeters wide.

2. Peel and grate the ginger root. Use a knife to finely chop parsley or cilantro. All liquid marinade ingredients are combined. Sugar, salt and pepper are added to them.

3. Beat the ingredients with a whisk. Add greens and ginger to the resulting mixture. Mix again. The catfish is marinated in this sauce for about 60 minutes. Now the steaks are placed on skewers and fried for 15-20 minutes.

Bon appetit!

Catfish shish kebab

Marinade recipes

With all the abundance of recipes, it is undoubtedly necessary to start with the simplest versions, that is, with the classic marinade.

Classic recipe

A similar recipe for catfish kebab contains an extreme minimum of ingredients, but it will certainly allow you to enjoy the unusual taste of the finished dish in the future. Its preparation is so simple that it should not cause any difficulties.

You will need:

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

Preparation:

How to cook fish on the grill

The catfish is prepared in an appropriate manner, that is, 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 should not be metal.
In a separate bowl mix: soy sauce, olive oil or any other and pure lemon juice.
The liquid components of the marinade are thoroughly mixed, and the prepared catfish meat is poured with this mixture.
It will take no more than an hour and a half to marinate.
Salt - just before cooking.

It is recommended to prepare the first catfish kebab with a minimum amount of ingredients in order to feel the true taste of catfish meat

The next proposed recipe for catfish kebabs is a little more complicated, but it is guaranteed to give future kebabs a whole range of flavor shades.

Sour cream marinade with several juices

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

You will need:

The catfish meat itself is about 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.

Shish kebab of catfish steaks on skewers, marinated in mineral water with balsamic vinegar

The fish according to this recipe never turns out tough. Despite its complex name, the dish is easy to prepare.

You will need:

2-2.5 kilograms of catfish steak
0.2 liters – vegetable oil
60 milliliters – balsamic vinegar
20 milliliters – table mustard
4 cloves – garlic
0.5 liters of sparkling mineral water
Pepper, salt - to taste

How to cook:

1. Vinegar must be mixed with oil, mustard and finely chopped garlic. The ingredients are stirred until smooth. The pieces are thoroughly rubbed with salt and pepper. Coat them with the resulting sauce. Place the steaks in a bowl.

2. If there is sauce left, pour it over the fish. Mineral water is also poured in there.

3. After an hour, the steaks are removed from the marinade. Remove, lightly shaking off, the fine garlic. Thread the steaks onto skewers. Each piece is placed on a pair of skewers.

4. Place skewers on the grill. Cook the kebab for approximately 15-18 minutes, turning occasionally. Immediately before serving, sprinkle the kebab with lemon juice or balsamic vinegar and add a side dish of vegetables.

Bon appetit!

How to properly clean and cut catfish for kebabs?

Cooking catfish is a pleasure! And first of all, because my husband is completely involved in cutting it! But, of course, I help him.

If the catfish is small, 3-5 kg, then I can handle it quite well myself. For kebabs, I use the front part of the fish. I put the head, tail, ridge and fins on the ear.

If the catfish is quite large, I still get excellent steaks from the tail section. In order for the kebab to turn out excellent, you need to properly clean the fish. My husband does this.

Instead of scales, the catfish is covered with a layer of mucus. It is quite difficult to clean it off, especially if the catfish is very large, so male strength is very useful here.

My husband usually does this. Prepare in advance regular coarse salt, a large saucepan of very hot water and always rubber gloves so that the salt does not corrode your hands.

He places the catfish in a spacious container (now an old bathtub, which is intended only for these needs) and sprinkles it generously with salt. Then he rubs it thoroughly on all sides. Lets it sit for about 15 minutes and starts cleaning.

Next, rinse the catfish with hot water (60 degrees) and wash off the salt from it.

Then we scald it with almost boiling water (80-90 degrees), BUT NOT WITH BOILING WATER , otherwise you will simply boil the skin and it will peel off.

You will see how the skin changes color and the top layer of mucus begins to come off.

Next, take a knife and start scraping off the mucus. It cleans up easily and quickly.

I don’t remove the skin from the fish, so the pieces remain intact, plus the skin prevents the juice from leaking out. And to be honest, our family really loves catfish skin. It is very fatty and tasty. But if the catfish is very large and the skin is too thick, then you can remove it.

For this:

1Make a circular cut around the head. Grasp the skin with your fingers wrapped in a napkin so that it does not slip out of your hands.

2Pull it off like a stocking from head to tail.

3Separate the head from the carcass with a sharp knife.

4Cut the belly and remove the entrails.

I also highly recommend removing the black film from the inside of the catfish’s belly. She can be very bitter!

We wash the catfish well to remove blood. Dry with a paper towel inside and out.

Now it can be cut.

Separate the thin part of the tail. Cut the fillet from the rest, removing the backbone.

Bones, tail, head, this is simply a magnificent, rich and incredibly fragrant fish soup.

Cut the fillet into pieces, being careful not to make them too small.

Catfish kebab with herbs

It is impossible not to fall in love with the aroma of this dish. The taste of the dish will not disappoint either.

You will need:

2 kilograms – catfish fillet
60 milliliters – lemon juice
60 milliliters – refined vegetable oil
5 grams – granulated garlic
10 grams – lemon zest
5 grams – dry adjika
10 grams – dried Provençal herbs
Salt to taste

How to cook:

1. The fish is filleted and cut into pieces about 5 centimeters thick. Place in an enamel container, sprinkle with salt and seasonings, mix everything well.

2. In another container you need to mix lemon juice with oil. This marinade is poured over the pieces. Allow the fillet to marinate for half an hour.

3. After this time, the pieces are threaded onto skewers. They are placed on the grill. Fry the kebab for approximately 15 minutes, turning it every 2-3 minutes. Otherwise the pieces will burn. The dish is served with tomato sauce and vegetable salad.

Bon appetit!

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.