Ingredients
- 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
Directions
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.
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By ilduarap_13079431
La Crescenta
on August 17, 2010
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the taste of this recipe will make you feel like your floating in the air. its delicious! My husband hates fish or anything slimy. Well, i just cooked this the other night for dinner, i added uncle Ben's sweat rice and some carrots and my husband loved it and my kids did too.
By roberta_12598710
Guilford, 45
on January 28, 2010
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My spouse is not a fish eater and when I said the word "catfish", I knew I was in trouble. I don't ever remember eating catfish, so this was to be an adventure ... and off the the market I went.
It was incredible though it did take longer to cook than the application called for. And my spouse, who was mentally prepared to hate it, ate an entire fillet. I was granted permission to make it again ... even for company! Our side dish was asparagus which went perfectly with the fish.
By mencelgbury_2083345
glastonbury, CT
on January 06, 2010
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'Blackened' is still our favorite, but this sounded too wierd to not try! Glad we did! Based on several 'sauce too thin' reviews: after fish was removed from pan, I mixed 1T flour with 1T melted butter, then wisked that into sauce unitl thickened. VERY nice consistency! Would maybe cut back the Old Bay just a tad.
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