White Gull Inn Traditional Fish Boil
- Ready In:
- 12 small small red potatoes
- 8 quarts water
- 2 cups salt (see note)
- 12 white fish fillets or 12 lake trout steaks, 2 inches thick (3 to 4 ounces each, 2 1/2 to 3 pounds total)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- tartar sauce, for serving
- 1⁄2 cup unsalted butter, melted for serving
- 2 lemons, cut in halves,for serving
- Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
- Set them aside.
- Pour the water into a 5-gallon pot and bring it to a rolling boil.
- Keep it boiling as much as possible during the cooking procedure.
- Add 1 cup of the salt and the potatoes to the pot.
- Cook until the poatoes are nearly done (test with a fork), 20 minutes.
- Add the remaining 1 cup salt and the whitefish.
- Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
- While the fish is cooking, skim the oil off the surface of the water with a spoon.
- Lift the cooked potatoes and fish from the water and drain well.
- Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
- Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
- NOTE: The amount of salt is based on the amount of water.
- If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.
Questions & Replies
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Oh my!Door County. nothing like the fish boils in 55 gallon drums. Then pouring some kerosene on the top and lighting it.(it burns the fish fat and grease off the water).The veges were put in gunny sacks, easier to lift out. This recipe is adapted pretty well except there is no onions. Some boils had corn ears also.You can do this outdoors also.This is good but I would add bay leaves, pickling spices, peppercorns in a spice bag.There is too much salt and no lemon juice. Then when it is thrown on tables or large plates, sprinkle Old Bay spice on top.
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