Best 2 White Gull Inn Traditional Fish Boil Recipes
**Discover the Delights of a Traditional Fish Boil: A Culinary Journey to Door County, Wisconsin**
Indulge in a unique culinary experience with the traditional fish boil, a beloved Door County, Wisconsin tradition. This iconic lakeside feast has been a cherished part of the region's culture for over a century, offering a delightful blend of flavors, aromas, and communal dining.
At the heart of the fish boil experience is the freshly caught fish, typically whitefish or lake trout, simmering in a large kettle over an open fire. The fish is joined by potatoes, onions, and carrots, creating a savory broth that permeates the air with its enticing aroma. As the boil reaches its peak, hot coals are added to the kettle, causing the fish and vegetables to dance and bubble vigorously. This spectacular display of culinary artistry is a feast for the eyes as well as the taste buds.
Beyond the classic fish boil, this article presents a collection of additional recipes that explore the diverse culinary offerings of Door County. From the succulent smoked whitefish spread to the refreshing cherry pie, each recipe showcases the region's fresh, local ingredients and unique flavors.
Embark on a culinary journey through Door County, Wisconsin, with this in-depth exploration of the traditional fish boil and its accompanying recipes. Discover the secrets of preparing this iconic dish and savor the authentic taste of Door County's culinary heritage.
DOOR COUNTY FISH BOIL
The Door County fish boil is the Midwest's version of the classic crab boil, featuring tender whitefish and potatoes boiled in a large pot.
Provided by Fox Valley Foodie
Categories Main
Time 40m
Number Of Ingredients 8
Steps:
- Fill a large pot with four quarts of water along with 1/2 cup of salt and bring to a boil over high heat on your stovetop.
- Add the potatoes and onion, along with seafood boil seasoning wrapped in cheesecloth or placed in a tea diffuser, if desired. Boil until potatoes are fork tender, approximately 20-30 minutes.
- When the potatoes are soft, add the fish and the remaining 1/2 cup of salt. Boil for 3-5 minutes, or until the fish is cooked through.
- When the fish is done, drain the water in a colander and return fish, onion, and potatoes to the pot. Discard the seasoning.
- Add butter to the pot and gently stir to evenly coat everything.
- Serve on plates with sliced lemon. (Alternatively, lemon juice can be squeezed into the pot when the butter is added)
Nutrition Facts : Calories 661 kcal, Carbohydrate 80 g, Protein 55 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 144 mg, Sodium 2146 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
WHITE GULL INN TRADITIONAL FISH BOIL
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.)
Provided by yooper
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
- Set them aside.
- Pour the water into a 5-gallon pot and bring it to a rolling boil.
- Keep it boiling as much as possible during the cooking procedure.
- Add 1 cup of the salt and the potatoes to the pot.
- Cook until the poatoes are nearly done (test with a fork), 20 minutes.
- Add the remaining 1 cup salt and the whitefish.
- Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
- While the fish is cooking, skim the oil off the surface of the water with a spoon.
- Lift the cooked potatoes and fish from the water and drain well.
- Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
- Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
- NOTE: The amount of salt is based on the amount of water.
- If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.
Tips:
- Use fresh fish. The fresher the fish, the better the fish boil will be. Opt for fish that has been caught within the last 24 hours.
- Choose the right type of fish. Any firm-fleshed fish can be used for a fish boil, but some of the most popular choices include lake trout, whitefish, and salmon.
- Prepare the fish properly. Before cooking, the fish should be cleaned and filleted. If you are using whole fish, you will also need to remove the head and tail.
- Use a large pot. You will need a large pot to boil the fish. A 10-gallon pot is a good size for a large group of people.
- Season the water. Before adding the fish, season the water with salt, pepper, and other spices. This will help to flavor the fish.
- Bring the water to a boil. Once the water is seasoned, bring it to a boil. Then, reduce the heat to a simmer.
- Add the fish. Carefully add the fish fillets to the boiling water. Do not overcrowd the pot, or the fish will not cook evenly.
- Cook the fish. Simmer the fish for 10-15 minutes, or until it is cooked through. The fish is done cooking when it flakes easily with a fork.
- Serve the fish. Serve the cooked fish with melted butter, lemon wedges, and your favorite sides.
Conclusion:
A fish boil is a delicious and easy way to cook fish. It is a great meal for a large group of people and can be enjoyed by people of all ages. If you are looking for a new way to cook fish, give a fish boil a try. You won't be disappointed!
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