Entree: United States – Door County, Wisconsin, Upper Midwest – Door County Fish Boil

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 12 qt (11.4 L) water, or enough to fill a large outdoor boil kettle
- 3 lb (1.36 kg) lake whitefish fillets or steaks, cleaned and cut into 2–3 in (5–7.5 cm) portions (approx. usable weight)
- 3 lb (1.36 kg) small red potatoes, scrubbed
- 3 large yellow onions, peeled and halved across the root
- 1/2 cup (120 g) coarse kosher or rock salt, plus more to taste
- 1 tsp (5 g) black pepper (optional)
- 1 cup (227 g) unsalted butter, melted, for serving
- 2 lemons, cut into wedges
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)
- Crusty bread or rye (optional), for serving

Instructions

Short Description:
A classic Door County communal fish boil of lake whitefish boiled with red potatoes and onions in a large kettle over an open fire, seasoned simply with coarse salt and finished with lots of melted butter and lemon. This rustic one‑pot meal is served family‑style and meant to be the complete main course.

Regional Notes:
This is the Upper Midwest/Door County, Wisconsin version that uses local lake whitefish, small red potatoes, and yellow onions boiled together in a large outdoor kettle over wood or charcoal fire with a heavy hand of coarse salt. Unlike pan‑fried or baked fish preparations, the fish boil emphasizes the quick, high‑heat boil and the communal ritual of serving the fish directly from the kettle with melted butter.

1. Prepare the fire and kettle: build an outdoor wood or charcoal fire large enough to produce a steady, vigorous boil and set a sturdy 12‑quart (11.4 L) kettle over it. If cooking on a stove, use the largest pot you have and a very high heat.
2. Bring water to a rolling boil: add the measured water to the kettle and bring to a strong rolling boil over the fire.
3. Cook potatoes and onions: add the scrubbed potatoes and halved onions to the boiling water. Boil vigorously, uncovered, until potatoes are nearly fork‑tender, about 12–18 minutes depending on potato size.
4. Salt the boil: with the water still at a strong boil, add 1/2 cup (120 g) coarse salt all at once to the kettle. This concentrates the brine and is traditional to the Door County method; you will see foam rise to the surface—skim and discard excess foam if desired.
5. Add the fish: gently add the whitefish pieces in a single layer if possible. Maintain a rolling boil; cook just until the fish turns opaque, flesh firms, and pieces begin to rise to the surface—about 3–6 minutes depending on thickness. Do not overcook.
6. Remove and drain: using a slotted scoop or perforated basket, lift the fish, potatoes, and onions from the kettle and let drain briefly. Transfer to large serving trays or a long platter, keeping the items together to present family‑style.
7. Season and finish: sprinkle with freshly cracked black pepper if using. Pour melted butter into bowls for dipping and squeeze lemon wedges over the fish at the table. Garnish with chopped parsley if desired.
8. Serve immediately: present the fish, potatoes, and onions while hot with melted butter, lemon wedges, and bread if using. Traditionally eaten family‑style directly from the platter or table-long pans.
9. Safety and cleanup: when finished, let the fire and kettle cool fully before handling or disposing of liquid. Strain and discard cooking water and clean the kettle per manufacturer or local practice.