Door County Fish Boil
You will need a large stock pot, ideally with a removable strainer basket. This recipe calls for a large amount of salt but most of it will be removed after straining.
12 small skin-on red potatoes
4 medium onions, peeled but left whole
8 quarts water
2 cups salt
4 whitefish, heads and tails removed, gutted, skin-on, cut into 2-inch-wide pieces
sliced bread or rolls
Bring water to a boil in a large stock pot with a removable strainer basket. Each time an ingredient is added, return water to boiling.
Add potatoes and one cup of salt. Cook for around 15 minutes, depending on size of potatoes.
Add onions and return to a boil. Cook for about 5 minutes. At this point, potatoes should be almost cooked through. Check by piercing a potato with a fork.
When potatoes are almost done, add whitefish with the remaining one cup salt. Cook for 8-10 minutes until the fish is firm and flakes easily.
Lift basket out of pot and let drain. (You can also lift potatoes, fish and onions from water and drain in a colander.) Serve immediately with melted butter, lemon, sliced bread and coleslaw. Finish with cherry pie for dessert!