Wisc Fish Boil In Your Kitchen Recipes
HOW TO BOIL FISH
If you've spent any time in Wisconsin's Door County, chances are you've enjoyed a tasty fish boil. Boiling the fish with only potatoes and onions allows the taste of the fresh fish to take center stage in this simple but delicious dish....
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 10
Steps:
- Choose the right type of fish. Traditional fish boil recipes use fish local to Wisconsin and Lake Michigan, such as lake trout and whitefish. However, you can use scrod, cod, haddock, or salmon if you don't have access to local whitefish. For this recipe, you'll need (4) ½ pound whitefish steaks. If you want to adjust the recipe for a larger group, have approximately a ½ pound to ¾ pound (227 g to 340 g) of fish per person.
- Find a large cast-iron pot and fire logs for an outdoor boil. If you are planning a traditional outdoor fish boil, you'll boil the fish in a large pot on an open fire. A cast-iron pot typically works best, and you'll need logs or slab wood, as well as matches or a lighter, for the fire. If you can't find a cast-iron pot or kettle for the fish boil, you can use a stainless steel or aluminum pot. It also helps to have a wire basket that you can place the fish in and lower into the pot that you're using. That makes it easier to remove the fish while it's finished boiling. Make sure that you have extra logs or slab wood on hand for the fire in case you to feed it during the fish boil. Instead of a log fire, you can use a propane torch to heat the pot for the boil.
- Select a large stockpot for an indoor boil. You can recreate a fish boil at home without starting an outdoor fire. Instead, use a large stainless steel or aluminum stock pot with on your stovetop. If your pot has a basket or a strainer insert, you'll have an easier time removing the fish when they're done cooking. If you don't have a strainer or basket for the pot, use a slotted spoon to remove the fish from the water when they've finished boiling.
FISH BOIL
Steps:
- Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
- Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge.
KAY LOGSDON
For those longing for a traditional fish boil, here's a recipe for a Home-Style Fish Boil from Amelia Levin's The Lake Michigan Cottage Cookbook. The amount of salt used at a fish boil might seem alarming, but the oils of the fish act as a protective barrier, allowing just enough salt in to add the right amount of flavor. Serve with these sides also from Amelia's book: Bavarian Dark Rye Bread (page 14) and butter and Creamy Coleslaw (page 15), along with your favorite local craft beer. For dessert, try a slice of Door County Cherry Pie (page 21), just like you'd finish off any traditional boil. Excerpted from The Lake Michigan Cottage Cookbook © by Amelia Levin. Used with permission from Storey Publishing: Photo: © David Nevala. Door County Fish Boil A skilled boil master - or in some cases, a local firefighter - throws kerosene onto a roaring fire that's serving as the heat source for a large caldron of salted water, fish, onions, and potatoes. A large group of local residents, vacationers, and other visitors - who planned ahead and reserved their spots - look on, plates and forks in hand, in eager anticipation of the hot meal to come. The foaming water violently bubbles up, hissing and spilling over the sides and bringing the fleshy chunks of whitefish to the top so they can be scooped off and served. Fish boils like this are held at supper clubs, inns, restaurants, and other spots up and down the lakefront on Friday nights, and occasionally on other nights of the week come summer. These boils - in addition to feeding the masses - also make for a good excuse to soak up the day's last few moments and enjoy a gorgeous bayside sunset over the lake.
Provided by By Kay Logsdon and Guest Contributor | September 18, 2018 4:52 pm
Time 35m
Yield 4
Number Of Ingredients 9
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.
FISH BOIL RECIPE - (5/5)
Provided by DebCooks
Number Of Ingredients 6
Steps:
- Fill Dutch oven 2/3 full with water and bring to a rolling boil. Add the salt and onions bring back to a boil. Add potatoes and boil until potatoes are done when pierced with a fork. Add fish steaks bring back to a boil and cook until fish is done about 10 to 11 minutes. Drain and arrange the fish, potatoes, onions on a platter. Pour melted butter over all and sprinkle with fresh parsley.
DOOR COUNTY FISH BOIL DINNER (AT HOME)
If your not close enough to Door County, but are really in the mood for the delicious fish boil, you can make it at home now. Got this recipe from a free Door County dining guide. I put extra info in though so it truly tastes like the real deal!
Provided by livie
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320.6, Fat 0.4, SaturatedFat 0.1, Sodium 11040.9, Carbohydrate 73.5, Fiber 9.4, Sugar 8.6, Protein 8.2
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