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White Gull Inn Traditional Fish Boil

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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.)”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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