Wisconsin Fish Boil Recipe For Home

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.

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.

FISH BOIL RECIPE - (5/5)

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.

WHITE GULL INN TRADITIONAL FISH BOIL

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.

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.