Fish baked over red coals is a masterpiece of camping cooking. However, today we are cooking barbecue from catfish on the grill and at home in the oven. The composition of the marinades will also be different, but the pleasure of the dish, we hope, will not change.

Shish kebab from catfish in mayonnaise and sour cream marinade

The simple composition of the mixture for pickling is not difficult to prepare, and the taste of the treat will be quite worthy. The onion must certainly be juicy, this is the whole secret of tender kebab.

You will need:

  • 3 kg of gutted catfish;
  • 5 onions;
  • lemon;
  • half a glass of sour cream and as much mayonnaise;
  • 5 tablespoons of pure oil;
  • coarse salt;
  • spices for baking fish.

Step-by-step instruction:

  1. Especially large fish in frying will be inconvenient, but it’s not worth pickling very small. Catfish weighing about five kilograms is ideal, but half the carcass is also suitable. After cleaning and rinsing, dissolve it in steaks, up to 4 cm thick, put in a bowl.
  2. Squeeze lemon juice into a bowl with spices, mix and grate fish slices with the resulting paste. Add some of the spices later to the onion, chopped into quarter rings, along with the butter. Combine mayonnaise with sour cream, add salt and apply to steaks.
  3. The creation of the marinade is completed by adding pickled onions to the fish. It is advisable to cook it in advance, or scald the onion slices with boiling water. After mixing the onions with steaks, so leave for forty minutes. You can do the barbecue.
  4. It is more convenient to use the grill, but skewers will do. Fry the fish on both sides, only a quarter of an hour. Be sure to brown part of the onion with it.

In a tomato paste cooked on a wire rack

Appetizing kebab of fish after proper marinating is cooked quickly and remains juicy only with a couple of conditions: the catfish must be fresh, the coals are 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 spoonful of aromatic spices.

Step-by-step instruction:

  1. Place the tomato paste in a glass or enamel bowl. Continuously stirring, add mustard, seasonings and salt to it. Squeeze the lemon, making sure that no seeds fall, pepper to taste.
  2. Peel the onions and dissolve them in circles. Without breaking, disassemble them with your fingers into rings and send them into a bowl with marinade. Cut fresh basil, mix with the rest of the composition and dip the fish slices into it.
  3. After keeping the catfish for only an hour in a tomato marinade, we get a shish kebab with a delicate aroma, a two-hour pickling will give a richer taste. Soma can be fried, laid out on a regular grill or placed in a special device for barbecue. The first method is more difficult, but it is possible to turn the steaks separately for uniform frying.

In the oven, soy sauce

For any freshwater fish species, just pepper in the marinade is enough. If you want to make the barbecue taste spicy, use ready-made sets of spices.

You will need:

  • gutted catfish - 2 kg;
  • lean oil - two spoons;
  • a pinch of pepper;
  • a quarter cup of soy concentrate;
  • juice from half a small lemon.

Step-by-step instruction:

  1. It is not necessary to remove the skin from a carcass of this size, but you should clean it with a knife of mucus. Cut the flesh on both sides of the ridge from the back and carefully separate the fillet from the bone. Dissolve it into pieces of "shish kebab" size, about four centimeters long, with a slightly smaller width.
  2. We simply mix all the components of the marinade, for very fat catfish you can slightly reduce the amount of oil, proportionally increasing the portion of lemon juice. In addition to pepper, we do not use other spices, but you can make the taste of barbecue sharper by cutting a spoon of zest to it. Do not forget to remove it before baking.
  3. Slices of catfish are kept in the marinade for a couple of hours. If you put the fish in the refrigerator, then you don’t have to worry about barbecue all night. Twenty minutes with a 200-degree heating of the oven is enough for the fish to bake. If the oven is equipped with a grill, turn it on and reduce the time to a quarter of an hour.

Cooking catfish in pomegranate juice on the grill

If we pickle fish in such an exquisite composition, then we will fry kebab from catfish on the grill. In the oven, the dish comes out tender, but the colorful flavor will be lacking.

You will need:

  • 3 kg pulp of catfish;
  • refined oil - 2 tablespoons;
  • coriander, a mixture of hot and spicy peppers, suneli hop;
  • 4 cups of natural pomegranate juice.

Step-by-step instruction:

  1. Soma under such a marinade is better to cut a little finer than for other recipes. Three-centimeter steaks will marinate better and fry faster, without losing their natural juiciness. Fold them in an enameled, or better porcelain bowl, salt and sprinkle with spices. Soak for ten minutes.
  2. Slightly crushing the fish with your hands, pour half the pomegranate juice and oil. Stir, then add the rest of the juice. Place an inverted flat plate over the slices of fish pulp, and place a liter jar of water on it. In this position, in the general compartment of the refrigerator we pickle som for exactly three hours.
  3. We prepare brazier as for traditional shish kebabs, coals should be hot, and covered with ashes. Steaks are strung immediately on a pair of skewers, preventing them from turning when frying.

Gourmet barbecue in a wine marinade

The wine recipe for catfish kebab marinade is quite simple, but the result is truly impressive. Choose large fish, the pulp of middle-aged catfish is attractive in its own way precisely because of its rigidity.

You will need:

  • 500 g catfish fillet;
  • sauce, soy - a quarter cup;
  • large lemon;
  • clove of garlic;
  • spicy mixture of peppers;
  • salt;
  • "Provencal herbs";
  • red wine, dry - 100 ml;
  • 50 g of ginger.

Step-by-step instruction:

  1. Dissolve the kebab fillet into slices, half the size of a matchbox. Salt and pepper, fold in a plastic bag. Rub ginger with garlic into a fine grater, send to som after 15 minutes of salting. We stand in the heat of the kitchen even before half an hour.
  2. Mix the wine with soya marinade, making sure that it is salty enough, otherwise add a little more salt. Pour the liquid part of the marinade over the fish and mix gently, warm the catfish in the heat for another hour. In cold weather, fish in this composition is pickled for up to six hours.
  3. Fatty catfish fillet fry over charcoal for up to a quarter of an hour. Smaller and less well-fed fish are baked for three minutes faster.

Let us remember that fish perfectly compensates for the lack of protein in the body, which is an important condition for maintaining health.

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