Fish marinated in vinegar and onions

Catfish kebab 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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Catfish kebab: marinade and grilling

To prepare a delicious dish, you can use catfish fillets, small whole carcasses or steaks. In fact, to prepare barbecue, it doesn’t matter what form the fish is in; The roasting time is determined based on the size of the pieces.

Fish is marinated not only to give the meat a spicy taste, but also to eliminate the smell of mud.

After you have cooked the fish (cleaned and washed, dried with a paper towel and portioned), you can proceed to preparing the dressing.

Note that the marinade for catfish kebab can be completely different, it all depends on your taste preferences (from a traditional set of spices to preparing special marinade sauces with a wide range of spices).

Traditional spices and seasonings for catfish include: onions, coarse salt, vegetable oil (both olive and sunflower), aromatic vinegar or lemon juice, and a set of aromatic spices.

By the way, many chefs do not recommend using black allspice, as it can overwhelm all aromatic and taste sensations.

We cut the onion into four parts, keeping the “spouts” and “butts” (large pieces are convenient to string on a skewer), and then soak in oil. You can add a little salt.

Catfish fish in the oven

In many countries, the sweetish meat of this river predator is considered a delicacy; there are many recipes. Experienced housewives know how to cook catfish in the oven, since its meat is very fatty, it will turn out much tastier if you stew it in its own juices with onion dressing.

Ingredients:

som – 1 piece;
lemon – 2 pcs.;
onions – 2 pcs.;
vegetable oil – 70 ml;
salt – 0.5 teaspoon;
black pepper – 0.25 teaspoon;
greens - 1 bunch.

Preparation:

Cut the carcass into pieces from the back to size.
Rub with salt and spices, sprinkle into the cuts.
Pour over lemon juice and leave for 10 minutes.
Chop the onion and herbs, divide the lemon into circles.
Stuff with a mixture of onions and herbs.
Insert lemon slices into the cuts.
Brush the fish with oil and bake for 45 minutes.

What spices should I take?

Now we move on to mixing spices and herbs: it is advisable to grind large particles of seasonings or mash them in a mortar so that they release juice.

Use a selection of ingredients with specific flavors, such as mint or lemon balm, ginger, mustard seeds, thyme or thyme, basil, oregano, red or white pepper, salt, fenugreek and sumac for acidity.

Rub the fish pieces with the prepared mixture and sprinkle with vinegar (lemon juice). Next, mix the processed meat with onions simmering in vegetable oil, cover with a lid and leave to marinate.

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

Pour all our juices into a deep glass bowl and add sour cream.
Finely chop the greens, press the garlic, cut the onion into thick rings and add all this to the juicy sour cream mixture.
Add salt and pepper to taste, and finally add laurel leaves.
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.

Minced catfish cutlets

Catfish cutlets are very tasty. Many housewives refuse this dish because of the smell of mud, but a mixture of grated potatoes and lemon juice perfectly removes it. You can bread it in breadcrumbs or flour. The pulp needs to be separated from the bone and finely chopped; you should not grind it in a meat grinder, it will be too liquid.

Ingredients:

catfish fillet – 500 g;
potatoes – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
green onion – 0.5 bunch;
dill – 0.5 bunch;
flour – 5 tbsp. spoon;
pepper – 0.5 teaspoon;
oregano – 0.5 teaspoon;
lemon juice – 1 tbsp. spoon;
vegetable oil – 5 tbsp. spoons

Preparation:

Chop the onion and fry.
Finely chop the fillet, garlic and herbs, grate the potatoes.
Mix with roasting and spices.
Make cutlets and roll in breading.
Fry until crusty, then simmer for 15 minutes. under the lid.

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

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.
Finely chop the basil, cut the onion into rings and mix with the marinade.
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.

For some reason, it is generally accepted that this dish, when performed by men, turns out simply impeccable and incredibly juicy and tasty.

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!

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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.

Next you need to cut up the catfish:

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.

Next, the catfish is cut into steaks or filleted, cutting off layers of fillet from the backbone and carefully removing all bones.

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;
2 tablespoons soy sauce;
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.

Prepare 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.

How to properly marinate catfish for barbecue?

To make the kebab juicy, soft, tender and very tasty, you need to properly marinate the catfish. For many years, our family has been using a simple but very tasty marinade recipe.

It will require the following ingredients:

50 gr. olive oil (or vegetable);
150 gr. soy sauce;
20 ml. lemon juice;
ground black pepper to taste.

In a bowl, mix olive oil, soy sauce, lemon juice. If desired, you can add aromatic spices, herbs, allspice and ground black pepper, mint. Also, each piece can be first rubbed with spices, and only then poured with marinade.

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.

Fried catfish

Very tasty - fried catfish, a simple dish for any side dish. The frozen carcass needs to be thawed and dried with napkins, otherwise it will release water and begin to stick to the pan. How to fry catfish fish has its own tricks. If the pulp has released a lot of juice, cook over high heat so that it evaporates, otherwise the pieces will fall apart.

Ingredients:

catfish fillet – 600 g;
onion – 1 pc.;
sugar – 20 g;
vinegar – 10 ml;
vegetable oil – 70 ml;
salt – 0.5 teaspoon;
black pepper – 0.25 teaspoon.

Preparation:

Mix vinegar and sugar.
Pour the chopped onion into rings for 20 minutes.
Wash the fillet and cut into pieces.
Sprinkle with spices and place in oil.
Fry for 3-4 minutes. from each side to the crust.
Serve with pickled onions.

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 fish shashlik

If catfish is baked on coals, how to cook it on skewers or on a grill does not play a special role. It’s just that the last option is more convenient, the pieces won’t break off, and the carcasses will be better baked on one side and the other in turn. To give it a bronze tint, you can add a spoonful of powdered sugar to the marinade.

Ingredients:

catfish fillet – 2-3 kg;
sea salt – 1.5 teaspoons;
onions – 5 pcs.;
vegetable oil – 5 tbsp. spoon;
lemon – 1 pc.;
sour cream – 200 ml;
allspice – 1 teaspoon;
thyme – 0.5 teaspoon;
grated ginger – 0.25 teaspoon;
mustard – 2 teaspoons;
oregano – 1 teaspoon.

Preparation:

Cut the onion into quarters, pour in oil and a dash of pepper.
Mix spices with lemon juice.
If the fish is fresh, chop the catfish into pieces.
Rub with the mixture, add sour cream and chopped onion into rings.
Marinate in a cool place for 40 minutes.
Thread onto a skewer and bake for half an hour, turning constantly.

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 fish jellied

When asked what can be prepared from catfish fish for a holiday table, many housewives, without hesitation, answer - aspic. Since there are no gelling substances in fish, you need to add gelatin or agar and cook for no more than half an hour. If you cook without jelly, keep it on the fire for at least 2 hours, the fish will lose its appearance.

Ingredients:

catfish fillet – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
greens – 0.5 bunch;
celery – 20 g;
bay leaf – 4 pcs.;
peppercorns – 6 pcs.;
green peas – 200 g;
gelatin – 1 package.

Preparation:

Chop the fish into pieces and fill half a finger with water.
Chop vegetables and add with spices.
Boil, skim off the foam, cook for half an hour.
Remove the fish and strain.
Place the pulp and green peas in a container.
Dissolve gelatin in a glass of broth.
When it swells, pour into the broth and heat until it dissolves.
Pour over the catfish, cool, and refrigerate for 4 hours.

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.

Marinated catfish fish

If you choose how to marinate fish for barbecue, catfish is ideal for marinade. The simplest marinade for this fish is onion, coarse salt, vegetable oil, lemon juice, white pepper, mustard beans. It is more convenient to divide the onion into pieces to thread on a skewer; it is better to soak the fish in mineral water with gas.

Ingredients:

catfish fillet – 2 kg;
mineral water – 500 ml;
vegetable oil – 50 ml;
balsamic vinegar – 3 tbsp. spoons;
mustard beans - 1 tbsp. spoon;
garlic – 4 cloves;
pepper – 1 teaspoon.

Preparation:

Mix oil with vinegar, mustard, spices, and crushed garlic.
Chop the fillet into pieces, pour in the marinade for 2 hours.
String together with onion pieces.
Grill over coals, turning constantly, for 30 minutes.