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Catfish Au Lait

1 can evaporated milk - (12 oz)
1 teaspoon Old Bay or other "Crab Boil" seasoning
1/2 teaspoon freshly-ground black pepper
1 1/2 teaspoon kosher salt
1/2 onion -- thinly sliced
3 catfish fillets - (to 4)


Combine the milk, Old Bay, 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.


This recipe yields 3 to 4 servings.


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