Catfish Or Any White Fish Au Lait Food

CATFISH AU LAIT

Catfish au Lait image

Provided by Alton Brown

Time 24m

Yield 3 to 4 servings

Number Of Ingredients 6

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

Steps:

Combine the milk, crab boil seasoning, 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.

CATFISH (OR ANY WHITE FISH) AU LAIT

Catfish (Or Any White Fish) Au Lait image

Another "Good Eats" recipe from Alton Brown. When I first saw him make it, I thought it sounded rather strange - but it is so very good.

Provided by NannyMarvel

Categories Lunch/Snacks

Time 24m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) can evaporated milk
1 teaspoon crab boil seasoning (Old Bay)
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt
1/2 onion, thinly sliced
3 -4 fish fillets

Steps:

Combine the milk, crab boil seasoning, pepper, salt and onion in a skillet, coverage and bring to a simmer.
Add the fish to the liquid, spooning some of the liquid over the fillets.
Reduce the heat to low.
cover the skillet and poach for 6 to 9 minutes, depending on the thickness of the fillets.

Nutrition Facts : Calories 349.6, Fat 10.2, SaturatedFat 5.5, Cholesterol 131.9, Sodium 1133.4, Carbohydrate 13.5, Fiber 0.3, Sugar 0.8, Protein 49

CATFISH OR ANY FIRM WHITE FISH WITH PECAN SAUCE

Catfish or Any Firm White Fish With Pecan Sauce image

Although the original recipe calls for catfish, I've found you can use any firm, white fish in this recipe. Originally posted by Cynthia Holliday in Be Our Guest cookbook, but I've changed it a bit. The 2 hour soaking time is not included in prep or cook time.

Provided by breezermom

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

8 catfish fillets, farm-raised (about 3 lbs)
1 cup milk
3/4 cup pecans, coarsely chopped
1/4 cup butter, melted
1/2 cup green onion, chopped
1 cup all-purpose flour
1 teaspoon paprika
3/4 teaspoon salt
1/3 teaspoon garlic powder
1/3 teaspoon onion powder
1/3 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup butter, divided
1/4 cup fresh lime juice

Steps:

Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.

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