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Catfish au Lait Recipe

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This recipe for Catfish au Lait is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 (be sure to check for bones, but most grocery stores remove them)
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
If you don't have an electric skillet, you can still make this work. Just drop your cooktop to low and use a probe thermometer (making sure to not touch the bottom of the pan) to check the temperature of the poaching liquid. Seriously, this was easy peasy lemon squeezy, tasted amazing, and is one of the few dishes that I've ever actually gotten to the table in under 15 minutes. And then you can make a badge that says "Why Yes, I do poach," which seems like quite the culinary achievement to me.

 

 

 

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