Door County Fish Boil (Sort Of.....)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 10
    quarts water
  • 12
    cup salt (can increase up to 1 cup)
  • 3
    lbs potatoes (Red "B" size, scrubbed, skin-on)
  • 2
    lbs white pearl onions (peeled & whole)
  • 6 -8
    lbs fish (FRESH water Whitefish or Lake Trout, preferred)
  • 1
    lb butter, melted (NOT margerine)
  • fresh parsley (for garnish)
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DIRECTIONS

  • Stir the salt into the water & bring to a boil.
  • Place the potatoes & onions into the wire basket & lower into the boiling water.
  • When water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
  • Cut the fish in a diagonal, into about 4-5 inch chunks.
  • Remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
  • Place the fish into the basket & lower into the same boiling water.
  • Be sure fish are completely submerged.
  • Cover & boil fish for approx 10-12 minutes or until fish if white & tender. DO NOT overcook.
  • Remove fish from boiling water & drain well.
  • Serve with the potatoes, onions, melted butter & lemon wedges. garnished with fresh parsley.
  • If desired, serve with freshly made cole slaw & fresh rolls or bread.
  • ENJOY!
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