Nope, not a mis-spelling. Cut firm fleshed fish into ~1" cubes. Put one layer in the bottom of a large frying basket.

Put about 4" of water into a pot big enough for the basket and get it boiling hard. Add a big chunk of lemon rind, salt, tsp vinegar and any seasoning you like. Drop the basket into the water and boil for 1 minute after water returns to a boil.

I usually make several batches of boiled fisrimp. Don't try to do too many at a time.

Cool each batch fast by immersing toe basket into ice water for about a minute. This makes the fish firm and halts the cooking.

Mix up a batch of horseradish/ketchup/whatever else you put in shrimp dip. Smear it liberally over each batch of fisrimp.

Serve in place of shrimp. Use toothpicks for skewers if you gotta.

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Capt. Ken

That sounds good. Do you prefer any particular type of fish?

I prefer Grouper but large Gafftop Catfish and Cobia are mighty fine this way too.

One suggestion I omitted. Spread the fish chunks over the bottom of the fryer basket. I use only one layer. I like to use my big outdoor fryer because it cooks mighty fast and cooks a lot at a time. I have 2 pots, one with about 2" of water for the cooking and a second full of ice cold water. (with ice) It cools the fish PDQ.

Years ago, I cooked literally hundreds of pounds of Jewfish this way for the Methodist Church. Some folks got a chuckle out of it but, as I recall, it didn't smell of anti Semitism. Jewfish were the easiest fish I could get for a fish fry. A 150-200 pounder was about right for our congregation. Anything left over was taken home.

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Capt. Ken