Fish Boil
To be used with a large boiling pot (54 quart) A turkey deep-frying pot or a crab boil pot works well. Crab pots have a separate strainer that works well for the potatoes and onions. And if you can find a smaller meshed strainer for the fish it work better.
Small red potatoes (4 inches in diameter) enough for the number of people you have
Several whole white onions peeled (same size as potatoes)
2 cups of canning or pickling salt
About a pound of fish per person (walleye and northern work well and yes even bass will work) 
1 ½ pounds of butter
Put potatoes in kettle and fill ¾ full with cold water.
Bring to a rolling boil
Add 1 cup of salt
Add onions and boil for 20 minutes.
Add second cup of salt and the fish and cook for 12 minutes
Remove all three from the water. This is made easier if you have the two strainers mentioned.
Melt butter
Mash potatoes and onions and add fish in individual servers and spoon butter over all
For a smaller batch on a stove top:
Use a stock pot large enough to hold at lease 1 gallon of water and use 3 tablespoons of salt for each time you need to add it. The time periods remain the same.
Probably not the healthiest meal, but it is definitely good.
