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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

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.)
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.

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