Best Fish Boil Recipes

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.

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.

DOOR COUNTY FISH BOIL (SORT OF.....)

Steps:

• Stir the salt into the water & bring to a boil.
• Place the potatoes & onions into the wire basket & lower into the boiling water.
• When water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
• Cut the fish in a diagonal, into about 4-5 inch chunks.
• Remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
• Place the fish into the basket & lower into the same boiling water.
• Be sure fish are completely submerged.
• Cover & boil fish for approx 10-12 minutes or until fish if white & tender. DO NOT overcook.
• Remove fish from boiling water & drain well.
• Serve with the potatoes, onions, melted butter & lemon wedges. garnished with fresh parsley.
• If desired, serve with freshly made cole slaw & fresh rolls or bread.
• ENJOY!

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 STYLE FISH BOIL

Steps:

• In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. The pot should be not more than half full.
• Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.
• Place serving plates and plates in a warm oven or near the fire, if outdoors.
• Scrub the potatoes but do not peel them. Add to the pot along with the carrots. Cook at a rolling boil for 15 minutes.
• Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions.
• Add to the pot. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes.
• Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.
• Bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups. Strain 2 cups of the liquid into a measuring cup.
• In a blender, grind the oats, dill and paprika to a fine powder. Add theoil and strained liquid. Process for 30 seconds. Transfer to a small saucepan. Bring to a boil, stirring constantly.
• When the sauce has thickened, taste and season as needed.
• Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately.
• Garnish with lemon wedges.
• VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.

WISC. FISH BOIL, ( IN YOUR KITCHEN)

Steps:

• 1. Put water and salt in a 3 to 4 gallon pot. Fit a wire basket inside the pot. Bring to boil over high heat.. Keep on slow to medium boil and place potatoes and onions in wire basket. After potatoes have cooked 8-10 minutes ( they should have a little resistance when pierced with a fork.) lay fish on top of potatoes in the basket. Boil fish about 8 minutes untill cooked through. Do not over cook. With a slotted spoon transfer fish and potatoes to plates. Garnish with lemon and parsley. Pass butter on the side..
• 2. Goes great with fresh green beans and rolls on the side.

WISCONSIN FISH BOIL

Steps:

• Thaw fish, if frozen.
• Scrub potatoes thoroughly, removing and sprouts and green areas. Halve potatoes but do not peel.
• In a heavy 8-quart kettle or Dutch oven add the water and 2 tablespoons of the salt. Bring the water to boiling over hot coals (or prepare recipe on the range). It should take 35 to 40 minutes. Add potatoes to water and cook 20 to 25 minutes or till potatoes are almost tender, adding more coals to fire as needed.
• Place the fish and the remaining salt into the water with the potatoes. Cook 7 to 8 minutes or till fish flakes easily with a fork. Skim off fish oils while cooking. Drain fish and potatoes thoroughly.
• Serve with melted butter or margarine and lemon wedges.

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.