Adapted from https://www.foxvalleyfoodie.com/door-county-fish-boil-two/
Fox Valley Foodie
the most sacred of all Door County summertime traditions is the Friday Fish Fry, a practice that dates back to Christians foregoing meat in the Middle Ages and remains alive and well (and probably a lot more fun!) today. Restaurants serving up platters of battered and fried locally-caught fish—typically perch, walleye, or whitefish served with coleslaw and potatoes—can be found all over the area. Check out classic institutions like The Mill Supper Club or Waterfront Mary’s in Sturgeon Bay; eat with a view at the Shoreline Restaurant in Gills Rock, or pair your fish with a side of ten-pin and live music at Sister Bay Bowl.
The Door County fish boil is the Midwest’s version of the classic crab boil, featuring boiled whitefish and potatoes in a large pot of salted water. The Door County fish boil is known far and wide as a dish, a destination, and an event. But you don’t have to drive all the way to Door County, Wisconsin to enjoy it. A fish boil done right at home on your stovetop is also delicious, and it really couldn’t be easier. Door County is Wisconsin’s version of the Hamptons, except with friendly down-to-earth people who, instead of duck flambe and an amuse-bouche, happily serve you boiled whitefish with a couple of red potatoes. But hey, it’s delicious. And it’s Wisconsin. And we love it.
The culinary tradition of the first Door County fish boil began in the 1800s by Scandinavian immigrants who settled on the Door County peninsula. Needless to say, the dish didn’t begin as a tourist attraction, instead, it was simply an easy way to feed the large number of lumbermen working in the area forests.
It wasn’t until around the 1960s that the traditional fish boil, as we know it, became a popular tourist attraction at The Viking in Ellison Bay and The White Gull Inn located in Fish Creek, respectively. Fish boils have now sprung up across the county as popular tourist destinations, as well as for weddings, graduations, and other community gatherings.
INGREDIENTS
Water
Kosher salt
Small baby red potatoes – You can substitute Yukon gold potatoes if needed, but baby reds are the traditional choice.
Yellow onion
Fresh Whitefish fillets – If you can’t find whitefish, feel free to substitute lake trout, Pollock fillets, or cod fillets. Obviously, fresh fish are best, but feel free to purchase frozen fillets if needed.
Crab Boil seasoning – Salt is most commonly the only traditional seasoning used, however, I add Zatarain’s Crab Boil seasoning for more flavor.
Butter
Lemon
HOW TO MAKE IT
This homemade fish boil recipe serves two people. However, you can easily double the recipe if needed. If doubling, you don’t have to double the water, salt, or crab seasonings.
Begin the cooking process by filling a large pot with a gallon of water along with half of the salt, and bring to a boil. Add the small red potatoes, onion, and crab boil seasoning to the boiling water.
Let the pot boil for 20-30 minutes, or until the potatoes are soft. Then add the whitefish steaks along with the remaining half cup of salt to the boiling pot. Whitefish will cook quickly, so start checking the fish after the first few minutes.
When the fish is done, drain water in a colander and return potatoes and fish to the pot. The onion and seasoning can be discarded (or you can choose to serve the onion). Add melted butter and the juice of one lemon to the pot and gently stir to coat.
Door county fish boil at home.
WHAT TO SERVE WITH A FISH BOIL?
This simple seafood dish is best served with a few simple sides. I recommend the following with your fish boil dinner:
Cole slaw – A classic coleslaw would be more traditional, but my apple cider vinegar coleslaw would be a great choice too.
Rye bread
Old fashioned tartar sauce
Lemon wedges
Corn on the cob
Door County Cherry pie
ALTERNATE VERSION -WISCONSIN BAKED FISH WITH CHEESE
https://www.food.com/recipe/easy-cheese-baked-fish-88405
ALTERNATE VERSION – WISCONSIN WHITEFISH CHOWDER
https://www.hatcocorp.com/en/news/blog/detail/door-county-whitefish-chowder