Catfish au Lait

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.