Catfish au Lait
Show: Good EatsEpisode: Mission: Poachable
Rate This RecipeRead users' reviews (34)
- Recipe categories: Fish, Catfish,
- recipe
- ratings & reviews(34)
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Average Rating:
Total Reviews: 34
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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.
By akraudelt_9632348
canton, MI
on August 19, 2009
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This is one of my favorite fish dishes with out a crispy fried coating.
By richie894
Los Angeles
on August 08, 2009
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Tasty and very simple to make. Word of warning - wash your pots and dishes soon after cooking. I left mine out a while and once that evaporated milk dries it is very difficult to get off.
By calowell_10807134
Hooksett, NH
on July 25, 2008
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and it worked fabulously! Bluefish is a little tough to match to a recipe but it worked like a charm in this instance.
By AltonKnowsBest
Bradenton, FL
on June 02, 2008
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The fish was firm and moist, and the sauce was delicious. My only complaint is that the sauce is very thin. Next time, I think I'll thicken up the sauce a little with maybe a cornstarch slurry.
By lisa1220
winder, GA
on March 11, 2008
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My husband and I moved from southern Louisiana to northern Georgia and I must say we have had a very hard time recreating authentic Louisiana food.It just didn't taste right every time.But after trying tis recipe, we both felt as if we were back home,well, minus the humidity of course.Thank you Alton for bringing back those good ol' Louisiana memories!
By motorcitylora_9...
Dearborn, MI
on February 09, 2008
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This catfish was awesome! I was kinda iffy about trying a milky fish dish but when my hubby was making this, the aroma was fabulous and I just had to taste it. This is now my favorite fish recipe. Thanks Altonator!
By terry.wade_9271545
Shalimar, FL
on December 26, 2007
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I followed Altons directions and at the end I took the fish out and put in one can of cream of shrimp and raised the temperature to thicken as a sauce and poured it over the fish and rice... YUM !