White Gull Inn Traditional Fish Boil

• small small red potatoes↗12
• water↗8 quarts
• salt (see note)↗2 cups
• white fish fillets or 12 lake trout steaks, 2 inches thick (3 to 4 ounces each, 2 1/2 to 3 pounds total)↗12
• coarsely chopped fresh flat-leaf parsley2 tablespoons
• tartar sauce, for serving↗
• unsalted butter, melted for serving↗1⁄2 cup
• lemons, cut in halves,for serving↗2

Step-by-step instructions

1. 1

   Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).

2. 2

   Set them aside.

3. 3

   Pour the water into a 5-gallon pot and bring it to a rolling boil.

4. 4

   Keep it boiling as much as possible during the cooking procedure.

5. 5

   Add 1 cup of the salt and the potatoes to the pot.

6. 6

   Cook until the poatoes are nearly done (test with a fork), 20 minutes.

7. 7

   Add the remaining 1 cup salt and the whitefish.

8. 8

   Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.

9. 9

   While the fish is cooking, skim the oil off the surface of the water with a spoon.

10. 10

    Lift the cooked potatoes and fish from the water and drain well.

11. 11

    Arrange the fish and potatoes on a large platter and sprinkle with the parsley.

12. 12

    Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.

13. 13

    NOTE: The amount of salt is based on the amount of water.

14. 14

    If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.