Traditional Northern Wisconsin Walleye Fish Boil

Jodie Paul August 03, 2026

The undisputed crown jewel of Northern Wisconsin summer dining that doesn't touch a deep fryer is the Wisconsin Fish Boil.

Made famous across Door County and Northwoods lake country, a fish boil highlights the fresh, sweet flavor of wild-caught fish like walleye or crappie. Fresh fish chunks are boiled alongside red potatoes and whole onions in heavily salted water. The high salt content raises the boiling point and keeps the fish firm and flaky rather than soggy. Everything is served piping hot, bathed in melted butter and fresh lemon, typically alongside rye bread.

Prep time: 15 mins
Cook time: 25 mins
Servings: 4

Ingredients

2 lbs fresh walleye fillets (or crappie), cut into 2- to 3-inch thick chunks (skin-on works great, but skinless works too)
12-16 small red potatoes, ends trimmed (leave skins on)
4-6 medium yellow onions, peeled but kept whole
1/2 cup coarse kosher salt (divided)
1/2 lb (2 sticks) unsalted butter, melted
1 lemon, cut into wedges
Optional: Carrots (cut into large chunks) or sweet corn on the cob
For serving: Dark rye or marble rye bread

Cooking Instructions

1.Prep the Water:High salt concentration is required to keep the fish firm.

Fill a large stockpot (at least 8-10 quarts) about 2/3 full with water. Add 1/3 cup of kosher salt and bring to a rolling boil over high heat.

2.Boil the Potatoes and Carrots:Cook time: 13-15 minutes.

Add the red potatoes (and carrots, if using) to the boiling water. Cover and boil on high heat for 13 to 15 minutes until they begin to soften when pierced with a fork.

3.Add the Whole Onions:Cook time: 5 minutes.

Add the whole peeled onions and the remaining 2 tablespoons of kosher salt. Boil for another 5 minutes.

4.Boil the Walleye:Cook time: 8-10 minutes - do not overcook.

Add the walleye (or crappie) chunks to the pot. Maintain a solid boil and cook for 8 to 10 minutes, or until the fish flakes easily with a fork and turns opaque white.

5.Skim and Drain:Preserves the clean flavor.

Turn off the heat. Skim off any foam that has risen to the surface. Carefully drain the pot using a colander or pull the ingredients out with a large slotted spoon.

6.Plate and Serve Immediately:The classic Northwoods presentation.

Transfer the fish, potatoes, and onions to warm platters. Pour melted butter generously over everything, squeeze fresh lemon over the fish, and serve immediately with thick slices of dark rye bread.

Pro Tip: In traditional outdoor fire pit setups, the pit master throws kerosene onto the fire at the end of cooking to create a massive fireball. This causes the pot to boil over rapidly ("the boilover"), washing away the oil and foam floating on top before the fish is removed. At home, simply skimming the foam off with a ladle gives you the exact same clean result!

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Traditional Northern Wisconsin Walleye Fish Boil

Ingredients

Cooking Instructions

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