(for 10+, invite your friends)
16 sm. onions
16 sm. potatoes
1/2 lb. non-iodized salt, divided
16 chunks white fish (7-8 lbs.)
16 sm. potatoes
1/2 lb. non-iodized salt, divided
16 chunks white fish (7-8 lbs.)
20 lemon wedges for garnish
1+1/2 c. melted butter
Peel onions. Wash potatoes but do not peel. Bring 2 gallons of water to a boil in a large pot (use a pot with a removable basket). Add 1/4 pound salt and bring to boil again. Add potatoes and onions and boil, covered*, 12 minutes. Place fish in basket. Put in kettle with remaining 1/4 pound salt. Cover*, boil 10 minutes longer, or until water boils over. Remove from heat. Skim off any fish oil that accumulated during cooking. Drain into colander. Place fish and vegetables on platter. Garnish with lemon wedges and melted butter.
Peel onions. Wash potatoes but do not peel. Bring 2 gallons of water to a boil in a large pot (use a pot with a removable basket). Add 1/4 pound salt and bring to boil again. Add potatoes and onions and boil, covered*, 12 minutes. Place fish in basket. Put in kettle with remaining 1/4 pound salt. Cover*, boil 10 minutes longer, or until water boils over. Remove from heat. Skim off any fish oil that accumulated during cooking. Drain into colander. Place fish and vegetables on platter. Garnish with lemon wedges and melted butter.
*if you are doing the fish boil on an indoor stove, leave the pot uncovered to avoid the boiling over.
Best when eaten with Cherry pie and vanilla ice cream.
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