Fish Shashlik

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

For the fish shashlik, we used catfish, but you can substitute it with salmon, sturgeon, or almost any other fish that has a sufficient amount of fillet and firm flesh.

Ingredients

Scorpion fish fillet - 2 lbs
Black Cumin (Cumin) - 1 tablespoon
Ground coriander - 1 tablespoon
Salt - 1 tablespoon
Ground Black Pepper - ½ spoons
Paprika - 2 spoons

Step by Step guide

Step 1

Remove the fillet from the fish if you're working with a whole fish. Cut the fillet along with the skin into pieces approximately four by five centimeters in size. If there are any bones stuck in it, remove them.

Step 2

Crush cumin, coriander, salt, freshly ground black pepper, and paprika in a mortar.

Step 3

Carefully but securely thread the fish onto skewers. Place them over the heat, remembering that fish requires a lower temperature than meat, and generously season with spices. When the bottom side is lightly browned, flip and season again. Grill, rotating until a crispy crust forms.