How to learn how to cook delicious kebab from catfish 🍢

Kitchen appliances and utensils:

• cutting board;
• sharp kitchen knife;
• kitchen hatchet;
• a tray or a wide dish;
• cling film.

Ingredients

Step cooking

1. Clean the catfish with a knife from small, tight-fitting scales. If the fish is covered with mucus, rub it with salt or ash and scrub the mixture with a knife. Wash the fish thoroughly under running water. Cut the carcass along the abdomen, remove the insides, rinse the walls of the peritoneum well. Remove gills completely. Wash all the fish again.
   
2. Cut off the head, start cutting under the front side fins in a circle along the head. To cut a thick ridge, use a kitchen hatchet (an alternative is to hit a knife with a hammer for chops). Cut the upper fin.
   
3. On the steaks for barbecue is the front of the catfish carcass. Cut the pieces of fish 4-5 cm thick, first cutting the meat in a circular, and then cutting the ridge. Interrupt the spinal bone in the same way as when cutting off the head using a kitchen hatchet.
   
4. Cut the catfish steaks into pieces. Divide each part into 4 pieces: two parts - meat on the ribs, two - meat on both sides of the ridge. When cutting, remove the costal bones. About 16-20 pieces of fish (4-5 kebabs) are obtained. Use the head, ridge, and catfish fins to cook fish soup or fish soup.
   
5. Put the pieces of barbecue catfish in one layer on a tray or a wide flat dish with the skin down. Sprinkle meat with 1 tablespoon of salt (without a hill), 1 teaspoon of sugar (without a hill), 2 pinches of ground black pepper, 1 pinch of cardamom, 1 teaspoon of dried ground garlic and 0.5 tablespoon of ground coriander seeds.
   
6. Pour meat with juice of 1 lemon, mix slices with your hands so that the spices fall on the other side. Tighten with cling film. Leave to marinate for 15-20 minutes.
   
7. String pieces of catfish on skewers along the pieces. Place long pieces (from the ribs) on one skewer, square (from the ridge) on others. It is important that on one skewer there are approximately the same size and weight pieces of meat. In this case, frying the kebab will be better (so that it doesn’t happen that on one skewer small pieces will cook faster than large ones). For one skewer there are 4-5 pieces of catfish. Leave a space between the slices for a good roasting of meat. Place skewers above the coals loosely to ensure good heat circulation around the kebabs.
   
8. Barbecue is prepared from fish on well-burnt ("gray") coals, it does not need a strong heat. It takes 20-25 minutes to fry (in moderate heat). Turn skewers periodically, make sure that the fish does not burn.
   
9. Fry the catfish skewers until golden brown and fully cooked. Kebab from catfish is very tasty, soft and fragrant.
   

Video recipe

Shish kebab from catfish - cooking from fish to the finished dish is shown in the video. Viewing the material will help you master the art of frying delicious fish kebabs.