This recipe is from Door County, Wisconsin, famous for fish boils, fabulous scenery, and quaint little towns.

Door County Fish Boil

16 small onions

16 small red potatoes

1/2 pound non-iodized salt, divided

16 chunks whitefish (7-8#)

8 lemon wedges for garnish

3/4 cup melted butter

Directions:

Peel onions. Wash potatoes but do not peel.

Bring 2 gallons water to a boil in a large kettle. Add 1/4 pound of the salt and bring to a boil again. Add potatoes and boil, uncovered, for 16 minutes. Add onions and boil, uncovered, 4 more minutes.

If insert basket is available, place fish in basket.  Add fish and remaining 1/4 pound salt. Boil, uncovered, for 10 more minutes.

Remove from heat. Skim off any fish oil that accumulated during cooking. Drain into a colander. Place fish and vegetables on a serving platter or individual plates: garnish with lemon wedges. Serve with melted butter.

Note: A large quantity of salt is traditional with this recipe. You may reduce the amount if you wish.