Door County Fish Boil Recipe

• 16 sm. onions
• 16 sm. potatoes
• 1/2 pound non-iodized salt, divided
• 16 chunks white fish (7-8 lbs.)
• 8 lemon wedges for garnish
• 3/4 c. melted butter

1. Peel onions.
2. Wash potatoes and slice a small piece off ends, but don't peel.
3. Bring 2 gallons water to a boil in a large kettle, one with removable basket works best.
4. Add in 1/4 lb.
5. salt and bring to boil again.
6. Add in potatoes and boil, uncovered, 16 min.
7. Add in onions and boil, uncovered, 4 min longer.
8. Place fish in basket.
9. Put in kettle with remaining 1/4 lb.
10. salt.
11. Boil, uncovered, 10 min longer.
12. Remove from heat.
13. Skim off any fish oil which accumulated during cooking.
14. Drain into colander.
15. Place fish and vegetables on platter or possibly plates.
16. Garnish with lemon wedges.
17. Serve with melted butter.
18. Serve with cool slaw, rye bread and cherry pie.
19. A large quantity of salt is traditional in this recipe.
20. The amount may be reduced, if you like.

onions, potatoes, salt, white fish, lemon, butter

Taken from cookeatshare.com/recipes/door-county-fish-boil-22698 (may not work)