Best 3 Door County Fish Boil Dinner At Home Recipes

**Discover the Culinary Delights of Door County Fish Boil: A Journey of Taste and Tradition**

Embark on a culinary adventure with Door County fish boil, a cherished tradition passed down generations in the heart of Wisconsin. This iconic dish showcases the region's rich fishing heritage, where the freshest catches of the day are transformed into a delectable feast. Join us as we explore the secrets behind this unique cooking method and present a collection of authentic recipes that bring the flavors of Door County to your kitchen. From the classic fish boil with its aromatic broth to the savory sides of potatoes, onions, and coleslaw, each recipe captures the essence of this beloved tradition. Get ready to experience the authentic taste of Door County fish boil, a symphony of flavors that celebrates the bounty of the Great Lakes and the warmth of Midwestern hospitality.

Check out the recipes below so you can choose the best recipe for yourself!

DOOR COUNTY FISH BOIL (SORT OF.....)

Door County Fish Boil (Sort Of.....) image

If you have never experienced an outdoor Door County Fish Boil, you have NO idea what you're missing!!! Door County is the WI penisula, north of Green Bay. It's a VERY popular tourist destination & a fish boil is an absolute must before you leave!!! Several restaurants, along with periodic civic groups, in the county serve it using delicious fresh fish from the waters of Lake Superior or Lake Michigan & it usually consists of Whitefish or Lake Trout. Many folks that don't like fish, LOVE the Door County Fish Boils. This recipe is for making it on the indoor stove instead of an outdoor fire...MUCH safer this way. NOTES:You will need a large kettle with a cover & a wire-type basket for this. FRESH fish is preferred, but frozen fish that has been thawed, can be used. If using Whitefish, be sure all scales are removed.

Provided by Ackman

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

10 quarts water
1/2 cup salt (can increase up to 1 cup)
3 lbs potatoes (Red "B" size, scrubbed, skin-on)
2 lbs white pearl onions (peeled & whole)
6 -8 lbs fish (FRESH water Whitefish or Lake Trout, preferred)
1 lb butter, melted (NOT margerine)
lemon wedge
fresh parsley (for garnish)

Steps:

Stir the salt into the water & bring to a boil.
Place the potatoes & onions into the wire basket & lower into the boiling water.
When water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
Cut the fish in a diagonal, into about 4-5 inch chunks.
Remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
Place the fish into the basket & lower into the same boiling water.
Be sure fish are completely submerged.
Cover & boil fish for approx 10-12 minutes or until fish if white & tender. DO NOT overcook.
Remove fish from boiling water & drain well.
Serve with the potatoes, onions, melted butter & lemon wedges. garnished with fresh parsley.
If desired, serve with freshly made cole slaw & fresh rolls or bread.
ENJOY!

Nutrition Facts : Calories 781, Fat 61.7, SaturatedFat 39, Cholesterol 162.7, Sodium 9916.7, Carbohydrate 55, Fiber 7.1, Sugar 8.3, Protein 6.6

DOOR COUNTY FISH BOIL DINNER (AT HOME)

Door County Fish Boil Dinner (At Home) image

If your not close enough to Door County, but are really in the mood for the delicious fish boil, you can make it at home now. Got this recipe from a free Door County dining guide. I put extra info in though so it truly tastes like the real deal!

Provided by livie

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

16 pieces lake michigan whitefish, in 2 inch wide slices
16 small baby red potatoes (I use the B size baby red potatoes)
16 small sweet white onions, peeled and left whole (like pearl onions)
1/2 lb salt
2 gallons water
lemon wedge
Coleslaw

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.

Nutrition Facts : Calories 320.6, Fat 0.4, SaturatedFat 0.1, Sodium 11040.9, Carbohydrate 73.5, Fiber 9.4, Sugar 8.6, Protein 8.2

DOOR COUNTY STYLE FISH BOIL

Door County Style Fish Boil image

Although an authentic fish boil is served with melted butter, the simple dill sauce in this recipe is a little healthier. Serve with coleslaw and dinner rolls. Some fish boils also serve corn on the cob boiled in the fish boil.

Provided by Member 610488

Categories Whitefish

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 quarts water
1 small onion, quartered
1/2 cup celery leaves
1/2 cup celery rib, cut into 3 inch chunks
1 tablespoon white vinegar
1 bay leaf
1 teaspoon dried tarragon
1 teaspoon dried dill
1/4 teaspoon fennel seed, crushed
12 small new potatoes
6 carrots, cut into 1 inch chunks
1 1/2 lbs white fish fillets
2 tablespoons rolled oats
4 1/2 teaspoons dried dill
1 tablespoon paprika
2 tablespoons oil
lemon wedge (optional)

Steps:

In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. The pot should be not more than half full.
Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.
Place serving plates and plates in a warm oven or near the fire, if outdoors.
Scrub the potatoes but do not peel them. Add to the pot along with the carrots. Cook at a rolling boil for 15 minutes.
Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions.
Add to the pot. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes.
Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.
Bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups. Strain 2 cups of the liquid into a measuring cup.
In a blender, grind the oats, dill and paprika to a fine powder. Add theoil and strained liquid. Process for 30 seconds. Transfer to a small saucepan. Bring to a boil, stirring constantly.
When the sauce has thickened, taste and season as needed.
Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately.
Garnish with lemon wedges.
VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.

Nutrition Facts : Calories 675.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 114.3, Sodium 248.5, Carbohydrate 104.1, Fiber 15.6, Sugar 9.6, Protein 43.8

Tips:

Buy the freshest fish possible. The fresher the fish, the better the boil will be. If you can, buy live fish and boil them the same day you catch them.
Use a large pot. You'll need a pot that's big enough to hold all of the fish and water. A 10-gallon pot is a good size for a large group.
Season the water well. The water should be seasoned with salt, pepper, and other spices to taste. You can also add vegetables like onions, celery, and carrots to the boil for extra flavor.
Bring the water to a boil before adding the fish. This will help to kill any bacteria that may be present in the fish.
Add the fish carefully. Use a slotted spoon to gently lower the fish into the boiling water. Be careful not to overcrowd the pot, or the fish won't cook evenly.
Cook the fish until it is opaque and flakes easily with a fork. This will usually take about 10-12 minutes for small fish and 15-20 minutes for larger fish.
Serve the fish immediately with melted butter, lemon wedges, and your favorite sides.

Conclusion:

A Door County fish boil is a delicious and fun way to enjoy fresh fish. With a little planning and effort, you can easily recreate this classic Midwestern dish at home. So next time you're looking for a unique and flavorful meal, give a Door County fish boil a try!