- 10 chunks or steaked pieces Lake Michigan Whitefish (10 to 12 ounces each)
- 2 pounds salt
- 20 new waxy red potatoes
- 30 small onions (approximately 1 1/2-inch diameter)
- 1/2 pound butter, melted
- 10 lemon wedges
Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
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