Catfish au Lait

By BClover

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

Preparation

Step 1

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.

Use a large slotted spoon to remove fish to a serving dish

Mix 1 tbsp flour with a a few tbsp water, then pour into the pan and stir well. add 1 tbsp butter and stir till sauce thickens a bit.

serve over rice with steamed asparagus or broccoli