Many of us love such a dish as a traditional kebab. There are many options for preparing this dish. Silver carp shashlik is considered one of the most delicious and healthy. The meat is easily digestible, contains vitamins such as A, D, G, B, as well as minerals - iodine, phosphorus, calcium and magnesium. And also, fish kebab is fried for only 10 minutes.
Cooking features
In order to prepare a dish, you need to take care of the necessary ingredients and containers. Metal containers have the ability to oxidize, which can spoil the taste of the marinade and the kebab itself. Therefore, in order to preserve the aroma of spices and the beneficial properties of the dish as much as possible, it is worth in advance buy dishes from glass.
Many people use vinegar for pickling, but if you cook silver carp kebab, it should be replaced with lemon juice. Unlike pork or other meats, fish will fall apart when grilled.
Ingredients for silver carp kebab:
- Silver carp fillet - 1.5 kg;
- Seasoning for fish;
- Lemon;
- Dry white wine 300 ml;
- Salt (to taste).
First of all, you need to clean the silver carp of scales, then separate the head with gills and clean it from the inside. After that we cut the fish into equal pieces, about 4-5 cm. Carefully divide the pieces into two parts, so that the spine is separated. If you decide to cook a dish at home, it will come in handy kitchen appliances such as an electric grill. Put the finished fillet in the marinade.
Types of marinades
Marinade can be prepared in two ways. The first method is suitable for grilling barbecue, the second is ideal for an electric grill.
Marinade for grilling fish
Pour dry white wine into glassware. Cut the lemon and squeeze the juice into the wine. Add fish seasoning and salt to this. Put the fish pieces in the marinade for 2 hours.
Electric grill marinade
In order to cook grilled silver carp kebab, it would be more advisable buy spices- ginger, marjoram and black pepper. Marinade will give the fish not only an extraordinary aroma and unique taste, but also saturate it with a large amount of vitamins. After all, these spices are known for their beneficial properties:
- Ginger contains a number of useful substances - calcium, magnesium, potassium, manganese, iron, vitamin C, amino acids.
- Marjoram contains essential oils, organic acids, ascorbic acid, carotene. This plant is known for its beneficial properties in folk medicine, especially in the treatment of gastric diseases (normalizes digestion, increases appetite).
- Black pepper is known for its antibacterial properties, high content of essential oils, vitamins (in particular, vitamin E, which is responsible for the elasticity and youthfulness of the skin). Promotes the normalization of the gastrointestinal tract, and also has a substance called piperine, which increases the production of endorphins in the human body (the hormone of happiness).
Ingredients for the marinade:
- Dry white wine -300 ml;
- Lemon - 1 pc;
- Fresh ginger root - 120 gr;
- Marjoram (to taste);
- Black pepper;
- Salt.
What is the best way to serve the finished dish
When all preparations are complete, remove the pieces of fish from the marinade, string them on skewers or put them on the grill grate. If the kebab is cooked on the grill in the coals, you can throw a pinch of dry thyme. Skewers should not be placed very tightly so that the fish is baked and browned on all sides. The dish is best served with vegetables or tomato sauce, which is very easy and quick to prepare.
It's time to experiment and get away from such already bored everyone cooking pork or lamb shish kebab. Try the silver carp kebab - it will definitely not leave indifferent any of the guests. We offer several cooking options - very simple, tasty and affordable, and at the same time non-standard.
Silver carp shashlik - tasty, fast and healthy.
In the plans for a picnic and the question of choice arose - from what meat to cook a delicious shish kebab? There is a great idea to use silver carp for this, especially since there will be no problems with finding a recipe.
One of the advantages of just such a shish kebab is that silver carp can be easily purchased in almost every supermarket at any time of the year, because a picnic in the fresh frosty air in winter is a great idea for a weekend. And for barbecue fans who want to eat healthy, but at the same time tasty, silver carp kebab will be the perfect option.
The fish cooked on the grill has a very delicate taste, delicious aroma, and with cooking there will be no problems even for novice cooks - no you need to mess around with pickling for a long time, no special professional training is required.
Some points to consider
- The most important thing is that you need to choose fresh fish for barbecue, ideally live. This will make the taste as delicate and refined as possible. If this is not possible, you have to get by with the frozen option, take the defrosting process seriously so as not to spoil the product. The defrosting rules are not so complicated: the temperature should not be higher than +5, rapid defrosting at a higher room temperature, not to mention the microwave oven, is out of the question, if in the end you do not want to lose almost all the taste of the fish. Such a shish kebab, regardless of the cooking recipe, will be hard and dry.
- When choosing a fresh carcass, smell and examine it carefully. High-quality fresh fish has a pleasant smell, without impurities and aromas, the eyes should be transparent and clean, the gills should be bright red, and the scales should be even and smooth. Any deviation from the norm is a signal that there is no need to buy fish, since at best the barbecue will be simply tasteless. There are nuances when choosing frozen fish: the glaze should be transparent, thin, without frost or snow; carcasses and pieces cannot be stuck together, with any spots. Any discrepancy in appearance with the above requirements indicates that the fish was stored incorrectly, was defrosted, re-frozen, and may generally be expired.
Recipes
The easiest recipe to cook
This will require 1.5 kg of fish, 1 lemon, spices, salt to taste. Peel the fish, divide into portions, marinate with salt, spices and lemon, leave for two hours.
The most convenient way to grill fish is on the barbecue grill. It will take about 10 minutes for each side to cook well. It is better to serve with vegetables or herbs, but baked potatoes, pickled vegetables or boiled rice are suitable as a side dish.
Another simple recipe
Wash the silver carcass, peel, gut, then mill. Then cut into small pieces, salt and pepper, sprinkle with oil, lemon juice. Take a couple of onions, cut into rings, add to the silver carp, mix well. Remove to a cold place so that it is infused for at least one hour, and then you can fry.
Soy Sauce Recipe for Spicy Taste Lovers
After preliminary preparation of the fish, cut it into portioned pieces, put in a container, pour over the marinade. For him, mix 50 ml of vegetable oil, 50 ml of soy sauce, juice of 1 lemon, 3-4 cloves of chopped garlic, salt, pepper, herbs to taste. After a couple of hours, string on skewers or put on a wire rack, fry the silver carp on the grill.
For beginners, at first it will be difficult to correctly determine the degree of readiness, because the overcooked fish will become tough, dry, but it will just start to fall apart, and the undercooked fish will be rubbery and tasteless, even hazardous to health.
Tip: to determine readiness, you just need to push the fish fibers with a fork - if the meat is transparent, it will take another couple of minutes for cooking, as soon as it becomes white and dull - that's it, the kebab is ready.
Bon appetit and rest!
Shish kebab is a multinational and ancient dish. Ever since the prehistoric era, primitive people realized that meat cooked on an open fire is much tastier than raw meat, and that it is quickly cooked on rods in small pieces, barbecue has taken its place in the cuisines of all peoples of the world. And kebab is not necessarily a meat dish, for example, it turns out to be no less tasty from fish. Especially if this fish has such a dense and tender meat like silver carp.
Silver carp skewers: recipe for grates and skewers
This method will tell you how to cook silver carp kebab, which can be baked both on skewers and on a wire rack. It's no secret that fish kebabs often fall apart right on the coals if they are improperly marinated or cut into uncomfortable pieces. To prevent this from happening, follow our tips on how to marinate silver carp for a barbecue. Let's take:
- fresh silver carp - 2 kg carcass,
- white onion - 1 large piece,
- lemon - 1 piece,
- coarse salt, spices for grilling and fish - to taste,
- bay leaf - a couple of pieces,
- vegetable oil - 2-3 tablespoons.
- Servings Per Container: 5;
- Cooking time: 1.5 hours.
We start by cutting the fish. We clean the freshly caught silver carp from the scales, cut off the excess, that is, the head and tail with fins - they will burn on the grill or barbecue. Carefully cut the belly from the gills to the anus and take out the insides. We wash the silver carp from blood clots, films, remnants of the viscera. After that we cut the fish across into not too thin "washers". We cut the pieces falling on the abdominal part in half along the ridge to make strips. The thickness of the shish kebab is about 2.5-3 centimeters. With such a thickness, the silver carp kebab will quickly marinate, easily put on skewers and bake evenly in a matter of minutes.
We spread the pieces of fish in a deep container. Peel the onion and cut into rings 1 centimeter thick. You can take not only white salad onions, which add sweetness, but also try to marinate silver carp for barbecue with red Yalta onions - it will also be delicious. Sprinkle the fish and onions generously with salt, add spices and bay leaves. Lightly crush with your fingers so that the onions let out the juice. Since silver carp is a fatty fish, but rather tender, we will marinate it in a mixture of lemon juice, which is traditionally considered the best marinade for fish dishes, and vegetable oil, the task of which is to enclose the pieces of fish in a shell and prevent them from burning on skewers or a wire rack. ... Mix the squeezed lemon juice with butter in a bowl and add to the fish and onions. Mix thoroughly and let stand for literally one hour - after that, the silver carp can be safely sent to the coals. Just in this hour you will have time to make a fire, let the wood or coal burn well and provide the necessary uniform heat. Moreover, you will still have time to look into and evaluate the new photos of the forum participants.
When the fish is marinated, we take the skewers or a grill grate, grease them with vegetable oil so that the fish can be easily removed from them after baking, and put the pieces of silver carp. We put on the grill and do not forget to turn over from time to time and pour over the remaining marinade if the heat is too strong.
Silver carp shashlik with sweet pepper
As we said above, kebab is not only meat. And you can bake the same vegetables on charcoal. And their combination with fish will give you an excellent taste, as, for example, in the recipe for shashlik from silver carp with sweet pepper. For him you need:
- silver carcass or fillet - 1.5 kilograms,
- sweet bell pepper - 3 pieces,
- parsley - 1 bunch
- vegetable oil - 100 milliliters (½ cup),
- ground dried chili pepper,
- salt, black pepper,
- lemon or grapefruit juice.
- Servings Per Container: 3-4 skewers;
- Cooking time: about 1 hour.
First, clean and gut the whole carcass of silver carp, and then mill - cut off the fillets. If you have already prepared a fillet without a ridge, simply cut it into square pieces with a side of about 3 centimeters.
Put the fish in a bowl, sprinkle with salt, spices, add oil and citrus juice (lemon or grapefruit). We clean the pepper from seeds and stalks, wash in running water and cut into about the same pieces as silver carp. Add the pepper to the fish and mix. Let stand for 15-20 minutes. After that, alternately put pieces of silver carp and pepper on greased skewers. We put on coals and fry for 5-7 minutes. During this time, turn the pieces over once. Sprinkle the finished kebab with chopped parsley and serve.
Fish kebab can be made not only from silver carp. For example, it will be good or
Freshwater fish of the carp family has valuable nutritional qualities. Delicate taste of meat, low calorie content allows you to use it in the diet menu. High fat content similar to marine representatives, omega-3 polyunsaturated acids are useful for enhancing immunity and improving brain activity. Silver carp shashlik is a great option for a festive table, the amazing taste of dietary meat will appeal even to connoisseurs of haute cuisine.
Classic kebab
Components:
- silver carp;
- lemon;
- 150 ml Borjomi;
- salt, pepper, bay leaf - to taste.
Cooking steps:
- To prepare shashlik from silver carp, you will need fresh large fish, weighing at least 3 kg. Peel and cut the carcass into portions.
- Squeeze lemon juice, dilute carbonated Borjomi, add spices and salt.
- Pour slices of silver carp with cooked marinade. Leave on for 2-3 hours.
- During this time, cook the coals, you can use ready-made ones or wait until the cherry or plum logs burn out.
- Put the fish on a wire rack, fry on glowing coals for 7-10 minutes on each side.
- Serve hot with cilantro and dill.
Spicy kebab recipe
Components:
- silver carp;
- 100 ml olive oil;
- lime;
- 70 ml soy sauce;
- 50 gr. dry mixture of coriander, parsley, rosemary, basil;
- salt, pepper - to taste.
You need to add spices directly to the marinade, the finished dish is decorated with herbs
Cooking steps:
- For a silver carp kebab recipe, choose only a large carcass, in a small fish there is a large number of bones.
- Heat the olive oil in a water bath to 50-60 °, remove from the stove, add citrus juice, spices and salt. Mix well, leave for 10 minutes.
- Clean the fish from scales and entrails, divide into large pieces. Rinse again under running water.
- Pour the marinade into a deep bowl, put the fish, gently massage so that the meat absorbs the spicy mixture. Wait about an hour.
- You can cook silver carp on the grill by stringing large pieces on a skewer, alternating with tomatoes and eggplants. Cooking time up to 10 minutes. The top layer will turn out to be crispy, smoky, and underneath it will be tender meat with hints of spices.
- Serve with baked vegetables, garnish with finely chopped herbs. Simple recipes do not require the skills of an experienced chef, and the result will be appreciated even by sophisticated gourmets.
Shish kebab at a picnic
Components:
- silver carp;
- 300 ml of white wine;
- 3 cloves of garlic;
- salt, pepper - to taste.
Silver carp can be served with fresh or pickled vegetables
Stages:
- For cooking, you can take fish of any size, but the meat of a large carcass will turn out to be more juicy.
- Butcher the silver carp, remove the insides, head, carefully peel the scales so as not to damage the skin.
- For a barbecue, it is better to prepare a wine marinade, add salt, pepper, garlic chopped through a press to the drink.
- Pour the fish with the prepared mixture, put in a cool place, wait an hour, during this time do not forget to turn it over once.
- Prepare the coals, only heat is needed to prepare the shish kebab.
- Place the pickled silver carp on the wire rack; it will take 10-12 minutes on each side to fry.
- Serve with charcoal grilled potatoes and fresh vegetables.
How to properly clean a silver carp:
- At the first stage, you need to cleanse the scales. Small rounded particles cover the carcass, they are difficult to remove with a knife. Therefore, it is better to use a special toothed scraper that preserves the integrity of the skin.
- You don't need a head for a shish kebab, but you can make an ear from it. Be sure to cut the gill plates.
- To separate the head, you need a hatchet, with a precise movement you need to get between the vertebrae.
- Make a neat shallow cut on the inside, get out the insides. It is important not to damage the gallbladder, otherwise the meat will acquire a specific bitter taste.
- If, nevertheless, bile gets on the fish, you must immediately rinse it thoroughly under running cold water. Before marinating, you can soak in milk for 20 minutes.
- Large fins must be cut off under the base, then divide the carcass into portions for barbecue.
It is important not to overexpose the fish, otherwise it will turn out tough, dry
Cooking tips:
- for cooking shashlik from silver carp, it is better to choose fresh, live fish;
- when purchasing in a store or on the market, you need to pay attention to the transparency of the eye sclera, the scales should be even, smooth, the gills should be red;
- whole small carcasses can be baked on a fire, divide large fish into portioned pieces at least 5 cm wide;
- in order to preserve the integrity of the consistency, after cutting, the silver carp must be immediately sent to the marinade or treated with salt;
- to give a delicate taste, you can soak the carcass in milk or pickle in lemon or white wine;
- it is very simple to check the readiness: you need to slightly move the meat in the bone area, the transparent one requires more heat treatment, the fried one will acquire a matte, white color.
Cook silver carp with various herbs and spices, rosemary, parsley, fennel. For a tasty and juicy kebab, lemon, salt and pepper will be enough. The fish is cooked very quickly, and its delicate taste will give a real feeling of celebration.
Fish is always tasty, even if it is not a kind of elite varieties, the main thing is to properly prepare it for heat treatment. Many argue that the silver carp is tasteless, but this is debatable. Properly pickled and baked, grilled silver carp becomes appetizing, tender and tasty. Also delicious.
The main thing is to take fresh fish.
For cooking you will need:
Large silver carp - 1 pc .;
White wine - 400 ml;
Lime juice - 50 ml;
Condiments: Provencal herbs, a mixture of peppers, suneli hops, coriander, salt.
In a separate plate, mix the seasonings in approximately the same proportions. Spices can be used as you like and taste.
Then we will prepare the fish. It needs to be cleaned of scales, gutted and rinsed. If you can't get rid of the mucus, you can douse it with hot water. Carefully cut off the tail, fins and head.
Cut the silver carcass into steaks of the same thickness, but not thicker than 2.5 cm.
Roll each piece in the seasoning mixture. Drizzle with lime juice and leave for 10 minutes.
Then pour wine over the fish so that the steaks are completely immersed. Stirring alternately marinate silver carp for 36-40 minutes.
Take the grill. Pour water into the bottom pan. Grease the mesh well with vegetable oil and fold the pieces evenly.
Place the grill on the fire, cover and bake for 12 minutes on one side. Turn the pieces over and leave for another 7 minutes. The lid must not be removed, it is allowed only once, when it is necessary to turn the pieces over. Adding cold air under the grill lid will dry the fish.
Everything! You can remove and serve grilled silver carp. You can sprinkle with a few drops of lime juice beforehand. Enjoy the delicate fish! You can choose any side dish, but without it the dish will be complete. If you do not have a grill, cook it, it will be no less tasty, the main thing, again, is to properly marinate and choose spices.
Loading ...