Door County Fish Boil

The fish boil is the defining culinary ritual of Wisconsin's Door County peninsula, brought by Scandinavian fishermen in the late 1800s and carried on today at lakeside restaurants where the dramatic finale — the 'boilover' — draws crowds every evening. A kerosene-fueled fire is doused with fuel at the last moment to cause the pot to boil over violently, sending fish oils and impurities cascading away, leaving pure, clean-tasting whitefish behind.

Serves: 6

Ingredients

• 1.4kg (3 lbs) Lake Superior whitefish steaks, skin on, cut 4cm (1.5 in) thick
• 900g (2 lbs) small red potatoes, halved
• 3 medium yellow onions, quartered
• 110g (1/2 cup) kosher salt, plus more for the fish
• 4 litres (1 gallon) water
• 2 bay leaves
• 1 tbsp whole black peppercorns

For Serving

• 115g (1/2 cup) unsalted butter, melted
• Lemon wedges
• Fresh dill
• Dark rye bread
• Cherry pie (traditional Door County accompaniment)

Instructions

1. Bring water to a rolling boil in a very large stockpot (at least 12-litre capacity) over high heat. Add salt, bay leaves, and peppercorns.
2. Add potatoes and onions. Boil uncovered for 18-20 minutes until potatoes are nearly tender when pierced.
3. Season whitefish steaks generously with salt on both sides. Lower into the boiling pot.
4. Boil vigorously for 10-12 minutes. The fish is done when it flakes easily and the flesh at the bone turns opaque.
5. Drain carefully using a large spider or slotted spoon — traditionally the pot is tipped to drain on a sloped outdoor fire stand.
6. Arrange whitefish, potatoes, and onions on a large platter. Drizzle generously with melted butter and shower with fresh dill.
7. Serve immediately with lemon wedges, dark rye bread, and the obligatory Door County cherry pie for dessert.

Cook's Notes: The salt quantity seems alarming but is correct — the fish only boils briefly and doesn't absorb as much as you'd expect. If Lake Superior whitefish is unavailable, substitute fresh lake trout or Pacific cod. The vigorous boil is essential: a gentle simmer produces mushy, waterlogged fish.