White Gull Inn Traditional Fish Boil |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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.) 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 |
Directions:
1. Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
2. Set them aside.
3. Pour the water into a 5-gallon pot and bring it to a rolling boil.
4. Keep it boiling as much as possible during the cooking procedure.
5. Add 1 cup of the salt and the potatoes to the pot.
6. Cook until the poatoes are nearly done (test with a fork), 20 minutes.
7. Add the remaining 1 cup salt and the whitefish.
8. Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
9. While the fish is cooking, skim the oil off the surface of the water with a spoon.
10. Lift the cooked potatoes and fish from the water and drain well.
11. Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
12. Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
13. NOTE: The amount of salt is based on the amount of water.
14. If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.
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