I am considering doing a fish boil for about 20 people. Kinda sick of the same old foods on the Fourth. So bring it!
I need some recipes, what to add for meat/veggies, and the step-by-step instructions. I found a few online that are not so great.
Every fish boil I have tried over the years have left a bad taste in my mouth.I think everyone that says they like it have zero taste buds!
Now go and gather a few hundred crawfish and boil them up in Zaterans shrimp boil with some sweet corn and coleslaw,cold beer and good friends and I will be all over it. 
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Every fish boil I have tried over the years have left a bad taste in my mouth.I think everyone that says they like it have zero taste buds!
Now go and gather a few hundred crawfish and boil them up in Zaterans shrimp boil with some sweet corn and coleslaw,cold beer and good friends and I will be all over it.
x2 on the Crawfish, if you havent tried it I highly recommend it.
Morreys carries them and distributes to grocery stores in frozen 3# packs. You can also have them shipped live (on line) and its not much more expensive than frozen.
Sorry I was no help for tour Boil.
I have done them with lakers, potatoes and corn. Trick is finding a season salt mix you like and dusting after the boil and lots of butter.
X3 on the crawfish boil.
But my favorite is still a shrimp boil.
Corn, potato, sausage, shrimp, lemons, old bay, beer, and water. That’s it. 30 minutes from putting water on the burner to feasting.
We use squeeze butter, old bay, and tobasco as condiments.
Roll up your sleeves and get in there.
Hey Scott, if you want to boil fish, it’s easy to do with bone in if the bones are big and won’t break off easy when peeling the meat off.
I don’t do much veggies but you can mix green onions and ginger with soy sauce mix, while heating vegetable oil or preferred peanut oil, pour the green onions mix over fish meat(after peeling meat off bones) then drizzle it with the hot oil..this is a steamed fish recipe but if you’re making for 20 people then it’ll be easier to boil ..that much fish.
-boil fish
-peel off meat
-add green onion sauce
-drizzle with hot oil
here’s a couple pics of the boil I did a couple months back. Shrimp and crayfish. Get the large shell on shrimp and slice through the top shell and pull out the vein, leave shell on. Our family friend had been in Mississippi and brought back about 6 pounds frozen crayfish and this big container of “Slap Your Mama” seasoning, (look it up) that and Zatarain’s boil (kind of like large tea bags of seasonings) get a couple, and a couple lemmons cut in half. Bring seasonings to a boil then add baby red tators, cut up fresh sweet corn, andoulle sausage, a couple minutes go by and get the temp back up to a boil, tators almost done then add crayfish, shrimp, and I suppose cut up chunks of fish if you wish. Turn off burner. Wait 2-4 minutes. Use a wire basket utensil to dig everything out of the pot and into a clean cooler. Re-season, stir and let sit in cooler for 5 minutes. When you open the cooler lid gather everybody around because the smell will blow them away. Dump onto the table or trays and gather around the table. This was fun and I had a huge pot of red beans and rice and corn bread on the side. About 20 of us went to town! Could have fed about another dozen.
Quote:
Every fish boil I have tried over the years have left a bad taste in my mouth.I think everyone that says they like it have zero taste buds!
If you boil with skin on it will have a fishier taste..without the skin it’s a lot flakier and a cleaner taste.
Another tip when boiling, as soon as it boils dump out the water and refresh it for 2nd boil..cleaner tasting fish.
Quote:
here’s a couple pics of the boil I did a couple months back. Shrimp and crayfish. Get the large shell on shrimp and slice through the top shell and pull out the vein, leave shell on. Our family friend had been in Mississippi and brought back about 6 pounds frozen crayfish and this big container of “Slap Your Mama” seasoning, (look it up) that and Zatarain’s boil (kind of like large tea bags of seasonings) get a couple, and a couple lemmons cut in half. Bring seasonings to a boil then add baby red tators, cut up fresh sweet corn, andoulle sausage, a couple minutes go by and get the temp back up to a boil, tators almost done then add crayfish, shrimp, and I suppose cut up chunks of fish if you wish. Turn off burner. Wait 2-4 minutes. Use a wire basket utensil to dig everything out of the pot and into a clean cooler. Re-season, stir and let sit in cooler for 5 minutes. When you open the cooler lid gather everybody around because the smell will blow them away. Dump onto the table or trays and gather around the table. This was fun and I had a huge pot of red beans and rice and corn bread on the side. About 20 of us went to town! Could have fed about another dozen.
I need to stop by for this happ’in! 
I have yet to give this a try.
yep drive over, the guys were still talking about this on Friday night as we went to a Mardi Gras festival and had cajun food served up and they said I should have done the menu.
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