Fish shashlik
4 servings
40 minutes
This recipe is notable primarily for its set of spices, it's a real flavor bomb: the combination of coriander, cumin, pepper and salt can smoke out even a hint of muddy odor from river fish. We took catfish as the material for culinary experiments, but instead of it you can use pike perch, trout, carp or any freshwater fish with sufficient fillet volume, dense flesh and a moderate amount of bones.
1
Cut the fillet from the fish if you are dealing with a whole carcass. Cut the fillet with the skin into pieces about four by five centimeters. If there are bones stuck in it, remove them.
- Catfish fillet: 1 kg
2
Crush cumin, coriander, salt, freshly ground black pepper, and paprika in a mortar.
- Cumin: 1 teaspoon
- Ground coriander: 1 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground paprika: 2 tablespoons
3
Carefully but tightly thread the fish onto skewers. Place them over the fire, keeping in mind that fish needs less heat than meat, and generously sprinkle with spices. When the bottom side is slightly browned, turn it over and sprinkle again. Fry while turning until a crispy crust forms.
- Catfish fillet: 1 kg
- Cumin: 1 teaspoon
- Ground coriander: 1 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground paprika: 2 tablespoons
