Catfish is a large fish that lives in fresh water.Owing to fat meat it is respected by national cuisines of many peoples. Therefore, there are a great number of options for preparing this nourishing fish: soups, second courses, snacks, casseroles, and salads. One of the most original and amazing is the recipe for a shish kebab from a catfish. By the way, this dish can be prepared in different ways. This is a classic version on the grill, and barbecue, and in the oven. Of course, at home it's easiest to use the latter option.
Ingredients:
How to cook shish kebab from catfish?
Where to start cooking this unusualdishes? Of course, with the choice of meat. The catfish fillet from the dorsal part of the fish is best. The meat there is more greasy, so the shish kebab cooked in the oven will turn out juicy and tender. Fish gutted, remove the spine, rinse, dry. Cut into large slices in the form of cubes, and to ensure that soft catfish does not fall apart during preparation and baking, the skin should not be removed. By the way, true connoisseurs of this fish consider it a fried crust as the most delicious treat.
Pickling
Baking
For the next step the recipe for shish kebab from catfishprescribes the use of wooden skewers. They must be soaked for a while in cold water. Marinated pieces of fish thread on skewers for 4-5 pieces, clearing them from onions. Heat the oven to 250 degrees. To arrange a shish kebab from a catfish on a lattice, under it to establish a pan for flowing juice. Cook for five minutes, after which turn the skewers and bake as many more.
Laying
The recipe for a shish kebab from a catfish contains anotheringredient - ground sumac. They should sprinkle pieces of fried fish when served on the table. Serving this unusual dish can be a side dish of mashed potatoes or steamed rice.
Sauce "Narsharab"
Like any shish kebab, a shish kebab from a catfishIt is inconceivable without a sauce, which will finally finish the prepared dish, making its taste more saturated. Ideally complement the described dish "Narsharab". This is a sweet and sour sauce, prepared by thickening pomegranate juice. However, it must be done in advance, since the process of preparing the sauce takes about an hour.
Ingredients:
Preparation
Pomegranate juice in a saucepan.To light a minimal fire on the burner and put a container with juice on it. Steam it for about an hour. The total volume should decrease by approximately 20%. A few minutes before the end, season the sauce with two kinds of ground pepper, focusing on your own taste.
