Wisconsin Fish Boil Recipes

FISH BOIL

Fish Boil image

Provided by Food Network

Time 40m

Yield 10 servings

Number Of Ingredients 6

Ingredients

10 chunks or steaked pieces Lake Michigan Whitefish (10 to 12 ounces each)
2 pounds salt
20 new waxy red potatoes
30 small onions (approximately 1 1/2-inch diameter)
1/2 pound butter, melted
10 lemon wedges

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)

Fish Boil Recipe - (5/5) image

Provided by DebCooks

Number Of Ingredients 6

Ingredients

1/2 c coarse salt
6 small onions
6 medium sized potatoes
12 fish steaks (about 1" thick)
1/2 lb. butter
fresh parsley

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

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

Ingredients

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.

DOOR COUNTY FISH BOIL DINNER (AT HOME)

Door County Fish Boil Dinner (At Home) image

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

Ingredients

16 pieces lake michigan whitefish, in 2 inch wide slices
16 small baby red potatoes (I use the B size baby red potatoes)
16 small sweet white onions, peeled and left whole (like pearl onions)
1/2 lb salt
2 gallons water
lemon wedge
Coleslaw

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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