Catfish au lait

From Ars Cookbook

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.