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Door County is in the northeastern part of Wisconsin where one of the local traditions is the “Fish boil”. This tradition dates back over a hundred years. Most fish boil recipes are made with the Whitefish that’s native to the area. They’re caught commercially from many of the ports located in Door County.

The Whitefish are brought in fresh every day to many area restaurants specializing in nightly Fish Boils. Variations in recipes vary slightly from one restaurant to another.

To start out bring a large kettle of salted water to a hard rolling boil. Put 36 small potatoes that have been cut in half in a wire strainer and lower it into the boiling water for ten minutes. Add 24 small onions (peeled but otherwise whole) to the strainer and cook for another seven minutes.

Cut two and a half pounds of Whitefish (trout or salmon) into 1 inch steaks and add that to the strainer and cook it for another ten minutes. Skim the oils from the top of the kettle and then drain it.

The fish is best served with melted butter and lemon along with a side of cole slaw and rye bread.

36 small red potatoes cut in half
24 peeled small onions
2 1/2 pounds of Whitefish cut into 1 inch steaks
1 cup of melted butter
lemon wedges
8 quarts of water
2 cups of salt

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