Fish Kebabs Recipe

Name: Fish Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces; 2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek); 1 tablespoon finely grated (with a rasp) peeled fresh ginger; 2 teaspoons finely grated (with a rasp) garlic; 1 teaspoon minced fresh green chile, such as serrano or Thai, including seeds, or to taste; Rounded 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon turmeric; 1/3 cup finely chopped fresh cilantro; 1/2 cup fine dry bread crumbs; 1 1/2 to 2 cups vegetable oil; Accompaniment:; about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre

Servings: persons

1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces
2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek)
1 tablespoon finely grated (with a rasp) peeled fresh ginger
2 teaspoons finely grated (with a rasp) garlic
1 teaspoon minced fresh green chile, such as serrano or Thai, including seeds, or to taste
Rounded 1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/3 cup finely chopped fresh cilantro
1/2 cup fine dry bread crumbs
1 1/2 to 2 cups vegetable oil
Accompaniment:
about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre

1
Puree fish with yogurt in a food processor until smooth.
2
Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.
3
Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
4
Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch. Transfer as fried to paper towels to drain.
5
If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces, 2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek), 1 tablespoon finely grated (with a rasp) peeled fresh ginger, 2 teaspoons finely grated (with a rasp) garlic, and more.

Yes, Fish Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Kebabs

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