Catfish au lait
From Recipes
(Difference between revisions)
(New page: '''Catfish au Lait ''' '''Ingredients:'''<br> * 1 (12-ounce) can evaporated milk * 1 teaspoon crab boil seasoning (recommended: Old Bay) * 1/2 teaspoon freshly ground black pepper * 1 1...) |
Current revision (02:15, 6 February 2009) (view source) |
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'''Directions:'''<br> | '''Directions:'''<br> | ||
| - | 1. Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. | + | 1. Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. <br> |
| - | + | ||
2. Add the catfish to the liquid, spooning some of the liquid over the fillets. <br> | 2. Add the catfish to the liquid, spooning some of the liquid over the fillets. <br> | ||
3. Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes. | 3. Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes. | ||
Current revision
Catfish au Lait
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
Directions:
1. Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer.
2. Add the catfish to the liquid, spooning some of the liquid over the fillets.
3. Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.
