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Traditional Door County Fish Boil




Source of Recipe


catmama635/EDC


Recipe Introduction


We serve fresh-picked corn on the cob with this, and Cherry pie is a traditional dessert with it.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9064.1

List of Ingredients




10 chunks Lake Michigan whitefish (abt. 12 oz. each)
2 lbs. salt
20 waxy red potatoes
30 small onions (abt. 1 to 1 1/2 in. diameter)
2 sticks butter, melted
lemon wedges

Recipe



Fill a 24-qt. kettle 3/4 full of water. Place over open fire or on stove and bring to a boil. Add potatoes and 1 lb. of the salt. When boil resumes, time for about 8 minutes. Then add onions, wait until boiling resumes then time for 2 minutes. Add the whitefish and the remaining salt. After 14 additional minutes of boiling, it is done.

Use a slotted spoon and ladle food from the kettle. Place fish on a plate along with 2 potatoes and 3 onions, then ladle melted butter over all and garnish with lemon wedges.