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How To Do a Wisconsin Fish Boil
This famous (and delicious) custom began more than 100 years ago when lumberjacks from Scandinavia taught the residents of Door County, Wisconsin this unique cooking technique. Over the years it has evolved into a popular activity, and a great way to feed and entertain guests outdoors. Use the recipe below, and learn how to do a Wisconsin Fish Boil in your neck of the woods.
- 5 lbs of 1" thick halibut steaks
- 3 lbs of small red potatoes
- 1 1/2 lbs of peeled baby carrots
- 1 1/2 lbs of boiling onions (approx. 24)
- 3/4 cup of salt
- 1 recipe of Dijon-Butter Sauce (scroll to the bottom of the page for the recipe)
- 3 gallons of water
- black pepper (optional)
Equipment Needed For a Fish Boil:
- a turkey fryer with basket and lid
- If frozen, thaw the halibut steaks. Rinse the fish, and pat the steaks dry with a paper towel.
- Pour the water into the pot of your turkey fryer. Add the salt, and bring to a boil.
- Put the potatoes, boiling onions, and carrots into the basket. Lower the basket into the boiling water carefully. Put the lid on your turkey fryer, and cook the vegetables for 16 minutes.
- Next, carefully pull up the basket, and add your halibut steaks. Lower the basket back into the boiling water, and cook for an additional 8-12 minutes (until the halibut flakes easily with a fork).
- Serve and Enjoy! Serve this delicious Wisconsin Fish Boil with Dijon-Butter Sauce (recipe below), and season it to taste with fresh ground pepper as desired.
Note: When doing a Wisconsin Fish Boil, follow recommendations and safety precautions listed in the manual that came with your turkey fryer.
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- 1/3 cup Dijon mustard
- 1/4 cup snipped fresh dill
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