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
3 to 4 catfish fillets
Combine the milk, crab boil seasoning, pepper, and salt 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.
--Adapted from Alton Brown
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
3 to 4 catfish fillets
Combine the milk, crab boil seasoning, pepper, and salt 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.
--Adapted from Alton Brown
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