White Gull Inn Traditional Fish Boil Recipes
WHITE GULL INN TRADITIONAL FISH BOIL
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
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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