I love fish skewers!
In general, for me, barbecue is not necessarily meat and nothing but meat. In my understanding, shish kebab is, first of all, a way of preparing a variety of products - up to fruits. Well, as for the fish, and as for the catfish - it just asks for a skewer! Only for each product you need to choose an approach and think!
For example, after thinking, you understand that you don’t need to mess with catfish weighing less than 5-6 kg!
Because catfish - a highly noteworthy product - is good when it has grown at least a kilogram to 10-12.
Then in his carcass there is where to tinker, there is something to work with!
Cut the fish across, into pieces of about four centimeters. However, the thickness of the pieces depends on the size of the fish itself. If the catfish were larger, I would have cut it even thicker!
Divide each piece into four - so that the ridge and short bones remain on the board, and all the pulp remains on the skin - oh, how you will need it!
Where the catfish had a belly, long pieces form from the lower quarters. So be it! Just plant them whole! But more on that later.
In the meantime, spices! Here, catfish, unlike, for example, lamb, still requires spices! This lamb needs nothing but a pinch of salt.
And for somyatin, I’ll take dry, grated ginger and garlic (granular works better than fresh in marinades - take my word for it or check it yourself!), Black pepper, and a little more cardamom and a lot of coriander.
See how thick! One and a half tablespoons of coriander, black pepper - as much as you like, but peppered fish is very good, I promise, but only a little bit of cardamom, about a teaspoon, it should be guessed, but should not be ahead of everyone in taste. And garlic and ginger are about a tablespoon of a kilogram for five fish.
The juice of half a lemon will marry all the spices together, and the zest of a lemon will be there quite a bit, here it is, but together with cardamom, it gives such an amazing combination that is already guessed only in the aftertaste.
Imagine: first, grandees will sound: garlic and ginger, pepper and coriander, and only then, suddenly, the thought in my head - oh, what was that? I didn’t understand, I didn’t understand, but come on, one more piece!
And you don’t need to marinate the catfish for a long time, you need to put it on skewers while it is still elastic. Large pieces on one skewer, those that are smaller on the other, and thin ones on the third.
It would be possible not to marinate at all, but to cut, plant, and sprinkle everything with spices, sprinkle with lemon. Because everything happens much faster with fish than with meat, and softening such delicate fish as catfish is simply useless!
On the contrary, it is necessary to take measures to ensure that the somyatin does not fall apart, like an unsuccessful kebab, right on the skewer!
To do this, from the very beginning you need to turn up the heat! Fresh, just-burned coals, finely chopped and under a fan, give exactly the heat you need!
And it is necessary that the skin of the catfish sizzle and fat begins to melt out from under it, so that the smoke announcing a delicious shish kebab rises and envelops the entire village near Moscow!
Then turn it over and fan it on the other side - but make sure that the skewer does not cut the fish under its own weight.
Hurry, hurry, but only the river fish must be fried properly! And the spices here are not just like that - I would also add turmeric, for example. And if it were not catfish, but less oily fish, I would add vegetable oil to the marinade.
But the catfish, damn it - just very good! And the fact that it is fatty does not interfere with appetite, because that fish oil, therefore, is useful even from the point of view of a nanny in a kindergarten of the 1955 model.
But the appetite should be supported either with good, sour tomatoes and greens, or even with tomato sauce, which is easy to prepare: grate the tomatoes, put them in a saucepan, boil and boil, salt, add capsicum slices, and then garlic and dill - in at the very end, so that they do not lose their persistence in taste and aroma. And so, you take a piece of fish, dip it in a bowl with sauce, and, holding the drops with a cake, to your mouth so as not to get dirty.
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