Wisc Fish Boil In Your Kitchen Recipes

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.

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.

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.

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.