Catfish au Lait
- 1 (12-ounce) can evaporated milk
- 1 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1/2 onion, thinly sliced
- 3 to 4 catfish fillets
Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.
Recipe courtesy of Alton Brown