Door County Fish Boil
The Door County fish boil is the Midwest's version of the classic crab boil, featuring tender whitefish and potatoes boiled in a large pot.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: American
Servings: 2
Calories: 661kcal
- 4 quarts water
- 1 cup kosher salt divided
- 12 small baby red potatoes
- 1 large yellow onion quartered
- 1 pound whitefish fillets cut into 3 inch pieces
- 1 packet Crab Boil seasoning optional
- 2 tablespoons melted butter melted
- 1 Lemon
Fill a large pot with four quarts of water along with ½ cup of salt and bring to a boil over high heat on your stovetop.
Add the potatoes and onion, along with seafood boil seasoning wrapped in cheesecloth or placed in a tea diffuser, if desired. Boil until potatoes are fork tender, approximately 20-30 minutes.
When the potatoes are soft, add the fish and the remaining ½ cup of salt. Boil for 3-5 minutes, or until the fish is cooked through.
When the fish is done, drain the water in a colander and return fish, onion, and potatoes to the pot. Discard the seasoning.
Add butter to the pot and gently stir to evenly coat everything.
Serve on plates with sliced lemon. (Alternatively, lemon juice can be squeezed into the pot when the butter is added)
Crab boil seasoning is not a traditional ingredient in classic fish boils, but it does improve the overall flavor, which is why I use it in my recipe. It is best to keep the seasonings wrapped in cheesecloth or a tea infuser to prevent them from clinging to the cooked fish and potatoes. For a more traditional recipe, leave out the crab boil seasoning.
Calories: 661kcal | Carbohydrates: 80g | Protein: 55g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2146mg | Potassium: 2808mg | Fiber: 10g | Sugar: 10g | Vitamin A: 394IU | Vitamin C: 71mg | Calcium: 217mg | Iron: 5mg