Catfish au Lait

• 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

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.

milk, crab boil seasoning, freshly ground black pepper, kosher salt, onion, catfish fillets

Taken from www.foodnetwork.com/recipes/alton-brown/catfish-au-lait-recipe.html (may not work)