Whitefish Boil Recipe


4 lbs. whitefish steaks (about 12, 1 1/2″ thick pieces)
6-12 small onions, peeled (optional)
6-12 new potatoes, medium sized, a thin slice cut from each end, do not peel
1 cup salt
Drawn butter, parsley, and fresh lemon wedges


Using an 8 quart stockpot (with an inner basket if you have one), heat 5 quarts of water over igh heat to a boil. Place potatoes in boiling water. Cover. Bring to boil. Add onions and salt. Cover, on medium heat, and boil 18 minutes. Regulate heat to produce a steady boil. Add fish. Cover and boil 12 minutes.

To test for doneness, spear fish and potato. Cooking time may vary 2 -3 minutes depending on size of potatoes and fish. Carefully remove the contents (or basket) from the boiling water. Serve with drawn butter, parsley, and lemon. Trimmings: coleslaw, pickles, garlic bread, drinks, and cherry pie for desert are traditional fish boil fare. Makes 6 servings.