Catfish skewers and fish broth

Fish 345 Last Update: Jun 12, 2022 Created: Jun 12, 2022 0 0 0
Catfish skewers and fish broth
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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How wonderful it is - hot juicy catfish kebab, acidified crispy onion, thick tomato juice

Ingredients

Directions

  1. We cut the bars of meat on both sides of the ridge and cut into pieces. I got 36 pieces. I put five on skewers, and therefore one extra snow-white piece was presented to the cat ...
  2. We cut a couple of medium onions into thin rings. Squeeze juice from a small lemon.
  3. We mix pieces of catfish in a cup, sprinkle with onions. Salt, pepper with red hot pepper, add ground cilantro. Stir, pour over lemon juice.
  4. We remove for 15-20 minutes in the refrigerator. No longer worth it - the pieces will become greasy and dryish.
  5. Preparation of fish broth. Fill the ridge with the remnants of meat with a very small amount of water. Bring to a boil, remove the foam.
  6. Add bay leaf, black peppercorns, a small potato, cut into small cubes. Cook the fish broth over low heat until the meat begins to separate from the ridge.
  7. Then we remove this meat, send it to the broth. The broth is not rich - why boil something from one piece of the ridge. Therefore, we add a small piece of ghee or butter to the fish broth. Another five minutes on the stove.
  8. Salt, pepper the fish broth a little more with freshly ground black pepper. And pour into boxes, sprinkling with fresh dill. This is the first.
  9. Actually catfish kebab:
  10. We remove the pieces of catfish from the marinade, shake off the onion. Thread the pieces onto skewers. So that a piece of catfish kebab does not fall apart on the grill, you need to string the pieces so that the skewer runs perpendicular to the layers of pulp - the lines between the layers are visible on the cut.
  11. Place the skewers on an oiled wire rack. The grill is heated to 300 degrees. 6 minutes - one side, turn over, another 4 minutes - the other.
  12. While the catfish kebab is still under the grill (I have it on top), we cut a small lilac onion into the thinnest rings. Rinse, fill with a mixture of water and apple cider vinegar for 2-3 minutes. Drain the vinegar and serve the onion to the barbecue.
  13. And you also need to find time and season the tomato juice with salt, a little red pepper, and squeeze a clove of garlic into it.

Catfish skewers and fish broth



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

How wonderful it is - hot juicy catfish kebab, acidified crispy onion, thick tomato juice

Ingredients

Directions

  1. We cut the bars of meat on both sides of the ridge and cut into pieces. I got 36 pieces. I put five on skewers, and therefore one extra snow-white piece was presented to the cat ...
  2. We cut a couple of medium onions into thin rings. Squeeze juice from a small lemon.
  3. We mix pieces of catfish in a cup, sprinkle with onions. Salt, pepper with red hot pepper, add ground cilantro. Stir, pour over lemon juice.
  4. We remove for 15-20 minutes in the refrigerator. No longer worth it - the pieces will become greasy and dryish.
  5. Preparation of fish broth. Fill the ridge with the remnants of meat with a very small amount of water. Bring to a boil, remove the foam.
  6. Add bay leaf, black peppercorns, a small potato, cut into small cubes. Cook the fish broth over low heat until the meat begins to separate from the ridge.
  7. Then we remove this meat, send it to the broth. The broth is not rich - why boil something from one piece of the ridge. Therefore, we add a small piece of ghee or butter to the fish broth. Another five minutes on the stove.
  8. Salt, pepper the fish broth a little more with freshly ground black pepper. And pour into boxes, sprinkling with fresh dill. This is the first.
  9. Actually catfish kebab:
  10. We remove the pieces of catfish from the marinade, shake off the onion. Thread the pieces onto skewers. So that a piece of catfish kebab does not fall apart on the grill, you need to string the pieces so that the skewer runs perpendicular to the layers of pulp - the lines between the layers are visible on the cut.
  11. Place the skewers on an oiled wire rack. The grill is heated to 300 degrees. 6 minutes - one side, turn over, another 4 minutes - the other.
  12. While the catfish kebab is still under the grill (I have it on top), we cut a small lilac onion into the thinnest rings. Rinse, fill with a mixture of water and apple cider vinegar for 2-3 minutes. Drain the vinegar and serve the onion to the barbecue.
  13. And you also need to find time and season the tomato juice with salt, a little red pepper, and squeeze a clove of garlic into it.

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