A fish

Charcoal baked catfish

Ingredients for cooking catfish baked in charcoal

  1. Fresh catfish 1-1.5 kg.
  2. Dry white wine 1 cup
  3. Salt to taste
  4. Ground black pepper to taste
  5. Bay leaf 4 pcs.
  6. Onions 2 pcs.
  7. Mayonnaise 200 gr.
  8. Greens (parsley, dill or cilantro) 1 bunch
  9. Lemon 0.5 Pcs.
  10. Oregano 1 tbsp. a spoon
  • Main ingredients
  • Portion 6-8
  • World Cuisine


Bowl (or pot), Knife, Cutting board, Foil, Charcoal, Barbecue

Cooking catfish baked in charcoal:

Step 1: Cut the catfish.

The main thing you need to know about the catfish is that it does not have scales. In this regard, it is cleaned and gutted very quickly and without much effort. Nevertheless, it is necessary to scrape it with a knife and do it best under water. This action will relieve the carcass of the mucus and dirt that are present on the surface of the fish. We also wash the catfish well and dry them a bit with paper towels. Then with a sharp knife we ​​separate the head of the fish. This must be done in the place of the pectoral fins. After we open the belly and carefully remove all internal organs from it. Why is caution so important? The thing is that if the gallbladder, which is located at the base of the liver, is damaged, the liquid will spill out of it, after which the fish fillet will taste bitter. In this regard, we remember that it is necessary to do this with all care and accuracy. Remove films from the inner walls of the loin. In the end, remove the fins and tail and again thoroughly wash the catfish. Next, cut the carcass into longitudinal pieces about 5 centimeters each.

Step 2: marinate the catfish.

Pieces of catfish fillet are placed in a pot or bowl. Add finely chopped greens, salt and pepper to taste to it. Next, add the washed bay leaf and sprinkle with dried oregano. Peel the onions, rinse and cut into rings. They are also added to the fish. Squeeze the juice out of half the lemon and pour the catfish fillet over it, then fill the bowl with a glass of dry white wine. For lack of this, you can use simple purified water. Mix the fish with the marinade thoroughly and leave the catfish fillet in this form for 1.5-2 hours.

Step 3: Bake fish in coals.

Pieces of fish are removed from the marinade and well lubricated with mayonnaise. Next, we wrap them together with the onion rings in several layers of foil very tightly. Be careful not to have a single hole in the foil. Make a bonfire in advance in a barbecue or in a depression in the ground (if you have a picnic in nature). Fill the brazier with firewood and let them burn to the state of coal or you can use ready-made charcoal, which will greatly accelerate this process. Then, in the embers, bury the catfish in the foil. And already in 20-30 minutes you can get a fragrant and incredibly tasty fish dish.

Step 4: Serve the catfish baked in coals.

Fish baked in charcoal can be served with fresh vegetables and any sauce, to your taste. It turns out catfish in the coals is very delicate and fragrant. In a word, this is the perfect dish for any picnic! Enjoy your meal and rest!

Recipe Tips:

- - The thinner the foil you use, the more layers you need to use. It is best to twist the pieces of catfish in at least 3 layers of thin foil.

- - For cooking, you can also use frozen catfish fillet, but in this case it must first be thawed in salted cold water.

- - It is very important to ensure that the coals are smoldering, not burning. In the second case, they must be sprinkled with water. After all, catfish should be baked in the heat, and not grilled over an open fire.