Fish Boil

8 medium sized potatoes
6 carrots
6 onions
1/2 cup of salt
5 lbs of fillets, trout or salmon
drawn butter, parsley and lemon pepper
    1. Fill pot with approximately 1 gallon of water. 
    2. Add 1/2 cup of salt and bring to a rolling boil. 
    3. Quarter potatoes, slice the onions and slice the carrots to about a inch. 
    4. Turn your heat source on high.
    5. After water comes to a rolling boil, place in your onions, potatoes and 
       carrots & continue cooking for another 10 minutes after boiling resumes. 
    6. Remember to regulate your heat to keep a rolling boil going at all times. 
       Failure to do this will result in a might salty tasting fish boil.
    7. Take your fillets and cut them up into golf ball size hunks. 
    8. Now after 10 minutes of boiling the potatoes, onions and carrots put 
       your fish into the pot. The boiling action of the water may subside when
       the fish are first placed into the kettle. If this happens, turn the 
       heat up so as to get the water boiling again quickly. 
    9. After the water again comes to a rolling boil, cook your fish for about
       10 minutes.Cooking time may vary a couple of minutes depending on amount 
       of fish. Cook fish only until it can be flaked easily with a fork. Over 
       cooking will result in soft mushy fish.
    10.Remove the basket from the kettle and let drain in sink.Turn heat off.
    11.Serve on platter with hot drawn butter ladled over your fish, potatoes,
       onions and carrots. Sprinkle with lemon pepper, add parsley if desired.

    (has been called "poor man's lobster", actually originated in the UP of

Serves 4-6

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