White Gull Inn Traditional Fish Boil - cooking recipe

Ingredients

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

Preparation

Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
Set them aside.
Pour the water into a 5-gallon pot and bring it to a rolling boil.
Keep it boiling as much as possible during the cooking procedure.
Add 1 cup of the salt and the potatoes to the pot.
Cook until the poatoes are nearly done (test with a fork), 20 minutes.
Add the remaining 1 cup salt and the whitefish.
Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
While the fish is cooking, skim the oil off the surface of the water with a spoon.
Lift the cooked potatoes and fish from the water and drain well.
Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
NOTE: The amount of salt is based on the amount of water.
If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.