Recipe for: Fish kebabs with onion and bell pepper - photo 1
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Recipe for: Fish kebabs with onion and bell pepper

Pikantne Snacks Fish dishes 35 min Medium 5 wyświetleń ~32.78 PLN - (0)
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Description

A modern, Polish version of kebab: tender pieces of cod fillet mixed with finely chopped onion and pepper, shaped onto short skewers and briefly fried, served with a cool dip made of kefir and dill. The dish combines fresh, spring vegetables with light sea fish — perfect as a snack during a gathering with friends or as an appetizer before dinner. Visually appealing: golden edges of the fish and slightly caramelized onion along with browned pepper, served on a wooden board with green dip and lemon. Flavor-wise: the delicacy of cod balanced by the sharp note of pepper and the sweetness of pepper, the freshness of dill, and the tartness of lemon.

Ingredients Used

Ingredients (15)

Servings:
4
  • Cod fillet 400 g
  • Onion 1 szt. (~150 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 1 szt. (~60 g)
  • Wheat flour 50 g
  • Breadcrumbs 50 g
  • Rapeseed oil 30 g
  • Kefir 150 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 4 g
  • Dill 0.5 pęczek (~10 g)
  • ✨ Opcjonalne
  • Sesame 20 g
💰 Szacowany koszt dania: ~32.78 PLN (8.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the fish filling

1

Thaw the cod fillet if using frozen and dry it with a paper towel. Cut the fillet into smaller pieces (about 2–3 cm), place them in a bowl, and finely chop with a knife or pass through a meat grinder with a coarse sieve — the goal is to achieve a thick, but slightly grainy consistency.

Ingredients: Cod fillet
Use a sharp knife and a large, stable cutting board. If you have an immersion blender, you can blend briefly in pulses – be careful not to puree completely.
2

Peel the onion and chop it into small cubes. Heat a pan with 1 tablespoon (15 g) of rapeseed oil over medium heat, add the onion, and sauté for 4–6 minutes until it becomes soft and translucent, but not brown. Set aside to cool. Adding the onion while it's slightly warm will help bind the mixture and add sweetness.

Ingredients: Onion, Rapeseed oil
The best is a frying pan with a diameter of 24–28 cm with a non-stick coating. Sauté the onion, stirring with a wooden spoon every minute to prevent it from burning.
3

Chop the bell pepper into very small cubes (remove the seeds). Press the garlic through a press or chop it very finely. In a bowl with the chopped cod, add the cooled onion, bell pepper, and garlic. Crack in the egg, add the flour (50 g), breadcrumbs (50 g), salt (about 1 teaspoon = 5 g), black pepper (2 pinches), and sweet paprika (4 g). With your hand (or a spoon), knead the mixture for 1–2 minutes until the ingredients are combined and the mixture is slightly sticky but moldable.

Ingredients: Red bell pepper, Garlic, Wheat flour, Breadcrumbs, Salt, Black pepper, sweet paprika, Onion, Cod fillet
Use a large bowl and a wooden spoon or a mixer with a dough hook (low speed). The dough is ready when it easily forms in your hand and does not crumble.

Dip

4

Prepare the dip: in a small bowl, mix kefir (150 ml) with chopped dill (about 10 g) and lemon juice (30 ml). Season with a pinch of salt (measured handful: 1/4 teaspoon) and pepper to taste. Mix thoroughly with a spoon, chill in the refrigerator for 5–10 minutes before serving to allow the flavors to meld.

Ingredients: Kefir, Dill, Lemon juice, Salt, Black pepper
Use a small bowl and a spoon to mix. If you prefer a thicker dip, add 1 tablespoon of breadcrumbs or more kefir for a thinner consistency.

Shaping and frying

5

Soak the short skewers in cold water for 10 minutes (to prevent burning). Thread the fish mixture onto the skewers, forming elongated kebabs about 8–10 cm long and 2–3 cm thick — uniform shapes cook evenly. If the mixture is too sticky, wet your hands with lemon water.

Ingredients: Cod fillet, Breadcrumbs
Use hands lightly moistened with water. Shape even rolls, not too thin (otherwise they will dry out during frying).
6

In a large skillet, heat 1 tablespoon (15 g) of rapeseed oil over medium-high heat. Place the kebabs in the skillet and fry for 3–4 minutes on each side — they should brown nicely. Do not flip them too often while frying. The finished kebabs should be firm, with a golden surface, and the fish meat inside should be white and opaque.

Ingredients: Rapeseed oil, Cod fillet
The best pan is 26–28 cm in diameter. Use a lid if the kebabs start to brown too much on the outside while the inside is still raw — cover for 1–2 minutes on low heat.

Finishing and serving

7

After frying, transfer the kebabs to a plate lined with paper towels to drain excess fat. Optionally sprinkle with sesame (20 g) and freshly ground pepper. Serve with the prepared kefir dip, lemon wedges, and additional raw bell pepper and slices of red onion as fresh accents.

Ingredients: Sesame, Cod fillet, Kefir, Red bell pepper, Onion
Use a serving board or a large plate. You can also add sesame to enhance the flavor/texture.

Final tips

8

If you are preparing kebabs in advance: chill the formed, uncooked kebabs on a baking sheet in the refrigerator for up to 2 hours, covered with foil. Fry directly from the refrigerator, adding 1 minute to the cooking time on each side. Do not store cooked kebabs at room temperature for more than 2 hours.

Ingredients: Cod fillet
If you don't have time to fry, you can bake the kebabs in an oven preheated to 200°C for 12–15 minutes, turning them halfway through.

Fun Fact

💡

In Poland, traditional fish dishes often rely on frying and simple seasoning; combining them into a kebab form is a modern twist that makes portioning and serving as a snack for parties easier.

Best for

przyjęcie piknik przystawka do obiadu

Tips

🍽️ Serving

Serve on a wooden board with dip in a small bowl, lemon wedges, and fresh dill. A light salad of young leaves or roasted new potatoes pairs perfectly with the kebabs. For a spicier option, add a teaspoon of hot paprika to the mixture.

🥡 Storage

Store uncooked, shaped kebabs in the refrigerator for up to 2 hours. Cooked kebabs can be stored in the refrigerator for up to 24 hours in an airtight container. Reheat in the oven at 160°C for 6–8 minutes to maintain texture — avoid the microwave, which can dry them out.

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