Over the Fourth of July, my dear friends put together an absolutely delicious outdoor fish boil for a group of us. It was divine. While I wasn’t in charge of cooking, I kept close eye on their tactics, and honestly, the process seemed manageable. I might just have to host my own fish boil soon.
Tips to get you started:
- Hunt for pots to save money. You’ll need at least one large pot to cook. We used two, and they can get pricey. Keep your eyes peeled – we purchased one from GFS and the other from a flea market.
- Buy wire baskets. You don’t want to make the mistake of throwing the fish directly into your large pots. Try using wire (or metal) baskets to place your fish in. That way if it breaks apart in the water, you won’t lose all the flesh. Plus, baskets make it easier to remove your fish once it’s done.
- Don’t peel your potatoes. Red skinned, waxy potatoes work best. Don’t peel them – they’ll hold up better that way.
- If you’re serving shrimp, cook it separately. We also made shrimp to go along with the meal. Instead of tossing it into the boiling pots with the fish, we cooked it quickly inside. This way our cooking times didn’t combat one another. And even though the pots are large, they fill up quickly!
- Butter, salt & pepper. Enough said.
Have you ever had a fish boil? If you’ve got tips, spill below!