Door Country Fish Boil
3 pieces Cheesecloth, approx. 24” X 24”
12 small new potatoes, scrubbed
3 ears of corn cut into 2” pieces
1 lb. pearl onions, peeled
8 qts. Water
1 c. salt
12 - 1” thick Whitefish Steaks
1 c. melted butter
Lemon wedges for garnish
Butcher’s Twine
Cut a thin slice from each end on the potatoes and tie them loosely in a cheesecloth square with Butcher’s Twine, repeat the same process with the corn and onions. In a large kettle, bring the 8 qt. of water to a boil over high-heat. Add the salt slowly so it doesn’t lower the boil, then add the potato bag can cook for 14 minutes. Next, add the corn and onion bag and cook for 6 minutes longer. When the potatoes are checked with the point of a knife and are 90% done, It is time to add the fish.
Wrap the Whitefish in the third piece of cheesecloth and tie at the top. There should be enough space that the water can circulate the water freely about the fish as it cooks. Cook for approximately 10 minutes, skimming any fish oils from the cooking water. Drain the fish and vegetables, remove the cheesecloth, and transfer to a very large platter. Pour melted butter over all, and serve with lemon wedges.
NOTE: Halibut, Cod, or Haddock can be substituted equally well.
