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Recipe Name: | Catfish au Lait | Difficulty: | Easy |
Source: | Food Network (Alton Brown) | Serving Size: | 4 |
Ethnicity: | American | Comments: | |
Base: | Seafood | Jules' Note: Serve with a sweet veggie such as peas (balances the salt nicely) | |
Course: | Entree | ||
Preparation Time: | 30-60 Minutes |
Ingredients: 12 Ounce(s) Evaporated Milk 1 Teaspoon(s) Old Bay or other "Crab Boil" seasoning 1/2 Teaspoon(s) Freshly ground black pepper 1 Teaspoon(s) Kosher salt 1/2 Each(s) Onion, thinly sliced 4 Each(s) Catfish fillets (6 oz ea.) |
Directions:
Combine the milk, Old Bay, pepper, salt, and onion in an electrick skillet. Cover and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets. Reduce heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6-9 minutes. |