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Spiced Fish Skewers recipe icon

Spiced Fish Skewers

Skewered firm fish with an aromatic blend of oriental spices. Cumin, coriander, paprika, and pepper create a crispy crust and mask any off-flavors. Suitable for catfish, salmon, sturgeon, pike-perch, trout, and other fish with firm fillets.

Total
40 min
Standard serving
262.2 g

Ingredients

Total 6

Instructions

  1. 1

    Step 1

    Fillet the fish if using a whole carcass. Cut the fillet with skin into pieces approximately 4×5 cm. Remove any bones that are stuck in the meat.

  2. 2

    Step 2

    Grind cumin, coriander, salt, black pepper, and paprika in a mortar.

  3. 3

    Step 3

    Thread the fish tightly onto skewers. Place over medium heat — fish requires a lower temperature than meat. Generously coat with spices.

    When the bottom side is slightly browned, flip the skewers and sprinkle with spices again. Fry, turning occasionally, until crispy.

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