Recipe courtesy of The White Gull Inn in the Door County burg of Fish Creek. The inn cooks the fish outside over a wood fire, using a 22-gallon pot and two nets, one for the fish and one for the potatoes. This recipe is for cooking at home on your kitchen stove.
Note: You’ll need a 5-gallon pot, preferably with a removable basket or net, for draining. For smaller quantities, one basket or net is sufficient for both the potatoes and fish. If your pot does not have a removable basket for draining, you can make one cheesecloth bag to hold the potatoes and one to hold the fish, or drain the food in the sink, using a colander.
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*The amount of salt used in the fish boil is based on the amount of water. To expand this recipe, add 1 cup salt for each additional gallon of water.
‘Eat Like a Wisconsinite’ appears in the March 2018 issue of Milwaukee Magazine.
Buy a copy at milwaukeemag.com/shop.