White Gull Inn Traditional Fish Boil Recipes

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WHITE GULL INN TRADITIONAL FISH BOIL



White Gull Inn Traditional Fish Boil image

This is for anyone who has ever been to Door County, Wisconsin and attended a fish boil, an outdoor event held every night in the summer. Fish and potatoes are boiled outdoors in a huge kettle. This recipe, courtesy of Sheila Lukins from her "USA Cookbook" adapts the method for the indoor cook. It's best to use a 5 gallon pot with a removable insert (steamer or pasta insert.)

Provided by yooper

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

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Top Asked Questions

Is the White Gull Inn open to the public?
Famous traditional Door County fish boils, featuring Lake Michigan whitefish. Breakfast, lunches, candlelight dinners and fish boils are also served to the general public. Open all year. The White Gull Inn is taking several precautions to promote the safety of our employees and guests during the COVID-19 pandemic.
What is there to eat at White Gull?
Inside the White Gull dining room, the fish and potatoes are served with lemon, melted butter, garden fresh coleslaw, homemade breads and homemade Door County cherry pie for dessert. Imported and domestic beers, wines and a variety of soft drinks are available to enjoy with the meal and while you are watching it being prepared on the patio.
When is the best time to go to the White Gull?
The White Gull fish boil is served Wednesday, Friday, Saturday and Sunday nights in summer, and on Friday nights in winter. Reservations are requested and, during the busy summer months, are almost always necessary. If you would like a description of the White Gull fish boil in greater detail, read on...
Where can I get a fish boil in Door County?
Traditional Door County Fish Boils Contact: The White Gull Inn 4225 Main Street, P.O. Box 160 Fish Creek, Wisconsin, 54212 [email protected] (920) 868-3517 Restaurant Hours

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