|
|
Member
Posts: 3899
| A vendor at work wants to put on a fish boil here. He will be using Turkey Friers outside. I'd like to ask you help on two questions.
1. What type of fish works/tastes best? I suggested Whitefish. He should be able to get this at Empire Fish in Wauwatosa I think.
2. Do you have a good Fish Boil Recipe?
Thanks. |
|
| |
|
Member
Posts: 2680
Location: Essexville, MI./Saginaw Bay. | Salmon and Steelhead works best, but I've done walleye as well. You just have to remember to use less salt with fish that fillet thinner and don't store their fat between their flesh layers. I cut my salmon up in 2X2 inch cubes. Bring a 9 quart pan filled 3/4 full to a rolling boil. Put in 3/4 of a cup of iodized or kosher course salt. Bring back to a boil and dump in the cubes for exactly 11 minutes. No more, no less. Take them out and dip in melted butter. Man, I can't stand it right now.....Poor mans lobster. With walleye, I'd use 1/2 a cup with the same time frame. |
|
| |
|
Location: Rhinelander | I make a poor man's lobster using pike fillets. In bulk like that:
2 Large Onions, chopped
6 table spoons Lowry's Season salt
6 tablespoons salt
Boil the fish until white, then remove and dip in melted butter.
YUMMY!
|
|
| |
|
Member
Posts: 714
| I do pretty much the same as Steve, but I use Old Bay Seasoning instead of Lowry's.
I sometimes save some of the left over boiling water and use it to make a fish chowder a day or two later. Take about a quart of the water, add some carrots and potatoes, maybe some more onion and some fish, cream and butter! UUUUUUMMMMMM GOOOOD!!
Edited by JLDII 3/24/2004 9:07 AM
|
|
| |
|
Location: Rhinelander | Here is another, but for a chowder after the fish is boiled. Add 2# boiled fish to:
2 cans Cream of Mushroom soup, 2 cans cream of Celery soup, 1 large can chop suey veggies,3 t spoons Lawry's season salt, 2 potatoes, cubed. Bring to boil, simmer until potatoes are done. |
|
| |
