Fish Boil Recipes

KAY LOGSDON

Steps:

• 1 Combine the water, potatoes, onion, ½ teaspoon of the salt, and the peppercorns in a 10-inch, deep skillet. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 10 minutes. 2 Place the fish over the potatoes and sprinkle the remaining ¼ teaspoon salt over the fish. Cover and continue to simmer until the fish is opaque, 5 to 7 minutes. 3 Using a slotted spatula, transfer the fish to warm serving plates, then transfer the potatoes and onions alongside the fish. Drizzle the butter over the fish. Combine the sour cream and horseradish in a small bowl and serve on the side for the potatoes.

SEAFOOD BOIL

Steps:

• Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
• Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
• Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

CRAWFISH BOIL

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

OLD BAY® SEAFOOD BOIL

Steps:

• Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
• Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
• Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

BAHAMIAN BOILED FISH

Steps:

• Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
• Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
• Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
• Taste and adjust for salt and pepper. Serve hot.

DOOR COUNTY FISH BOIL DINNER (AT HOME)

Steps:

• Add a 1/4 lb. of the salt to water and bring to a boil. Add potatoes, boil for 16 minutes. Add onions, boil for 4 minutes more. Add fish and the other 1/4 lb. of salt and boil for 10 minutes, then drain in a colander. For each plate, place two pieces of fish, two potatoes and two onions. Then drizzle the fish, potatoes and onions with 2-3 tablespoons of melted butter (I use unsalted). Serve with a wedge of lemon, coleslaw and a piece of Door County cherry pie for dessert.