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Milk Poached Catfish

(serves 4)

1 12 oz. can evaporated milk

1 t. crab boil seasoning (recommended: Old Bay)

½ t. freshly ground black pepper

1 2/2 t. kosher salt ½ onion, thinly sliced

4 catfish fillets


Combine milk, crab boil seasoning, pepper, salt, and onion in a skillet. Cover. Bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets. Reduce the heat to low, around 140-145 degrees. Cover the skillet and poach for 6-9 minutes.

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