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The traditional Door County Fish Boil is a tourist spectacle that turns out some mighty good eating. Many restaurants there have fish boils weekly and some every night. The cooking is done outside in a huge caldron. Water is brought to a boil. Then ingredients added one by one based on how long they take to cook. Traditionally, whitefish goes in last, the diesel fuel is tossed on the fire so it flames up and super-heats the kettle so it boils over. When it does, the food is done and the cauldron is hauled inside the restaurant to serve the guests. This recipe is for a downsized version that doesn’t have to be boiled over …. but you can if you want the true ambiance.
Door County Fish Boil for Two
Author: 50 Campfires
Ingredients
- 1 lb. pollock fillets cut into 3-inch pieces
- 1 ½ lb. red potatoes, cut in half if large
- 1 large white onion, chunked
- Your favorite crab boil or cajun seasoning
- Melted butter
- Lemon
Instructions
- Fill a large Dutch oven with water and bring to boil.
- Add potatoes, onion, and seasoning.
- When potatoes are easy to pierce with fork, add the fish.
- Fish will cook quickly, so start checking after a minute or two. When fish flakes easily it is done.
- When fish is done, carefully pour off the water.
- Serve with melted butter, lemon wedges, salt and pepper to taste.
