We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Every Friday across the state of Wisconsin, people trek out through sun, rain and snow to get their hands on some golden fried fish.
Below, Mike Seidel of the blog Madison Fish Fry breaks down the fish fry tradition, and recommends some places to join in the fun.
In Wisconsin, Fridays invariably mean one thing: fish fry. While it's not a steadfast rule, the best fish fries tend to be found at the state's famous supper clubs and taverns. Wisconsin has a rich history when it comes to bars and restaurants, and at no time is it more evident than on a Friday night. The Wisconsin fish fry tradition began in the s with the European immigrants that settled near Lake Michigan in places like Milwaukee.
These pioneers brought the techniques they'd perfected in the old world and adapted them to meet their current environment, which meant utilizing the abundant fish they found in their local lakes and rivers. The fact that many were Catholic and needed to abstain from eating meat during Lent made the fish fry a natural evolution. During the Prohibition era, fish fries became a way for certain establishments to stay in business: it was a convenient way to mask their speakeasy under the intoxicating aroma of frying fish.
Fish was either incredibly cheap or free at these illicit taverns as long as you were imbibing and often served All You Can Eat. At its core, the fish fry concept seems fairly self-descriptive: it's a meal consisting of fried fish and accompanying sides. But how is a Wisconsin fish fry different from the typical pub fish and chips you can find almost anywhere?
While fish and chips is essentially just that — deep fried cod or haddock served with a side of chips French fries and malt vinegar, served every day of the week — fish fries take it further. Cod and haddock are still popular fish fry choices, but Wisconsin fish fries traditionally use local freshwater fish: lake perch, bluegill, and walleye.
During the spring smelt run, special "Smelt Fries" pop up here and there at veteran's halls, fraternal organizations, and similar other clubs all over the state. More recently, however, fish fries evolved to include oceanic varieties; saltwater fish passed their freshwater counterparts in popularity and never looked back. In addition to serving a variety of types of fried fish, fish fries generally offer several potato options beyond French fries, including: baked, mashed, au gratin, and around Milwaukee traditional potato pancakes.
Most every fish fry will also include a salad usually in the form of either a mayo- or vinegar-based coleslaw , tartar sauce, lemon wedges, and some form of bread rye being the traditional choice. Some may also include sides like baked beans, macaroni salad, or a full-fledged salad bar. No fish fry would be complete without some adult beverages. It doesn't hurt that fish fries are often held in bars and taverns.
Wisconsin has a robust brewing tradition stemming from the days of Pabst and Miller and blossoming into modern craft breweries like New Glarus and Ale Asylum. Photos: Paulius Musteikis. Supper Club: A traditional Wisconsin restaurant specializing in steaks and seafood. Historically only open for dinner, many have evolved to serve lunch as well.
Most are known for fish fry on Friday, prime rib on Saturday, and broasted pressure fried chicken other days of the week. These family-owned establishments usually feature dark wood paneling, low lighting, and a relaxed atmosphere.
More of a social gathering spot than just a place to go out for a meal, people often stop at the bar for a drink before dinner and shoot the breeze with their friends and neighbors. Many supper clubs are also known for ice cream drinks such as the grasshopper, brandy flip, or pink squirrel.
Brandy Old Fashioned Sweet: The unofficial official drink of the fish fry. A cocktail made by muddling sugar, bitters, an orange slice, and a maraschino cherry then adding brandy and 7-Up or Sprite. Topped off with an orange wedge and additional cherries. Most prefer them hand-muddled - some places use a mix - with Korbel brandy. You can also order Old Fashioneds "Sour" topped with sour mix or "Dry" topped with club soda.
Potato Pancakes: Fried pancakes of grated or ground potato, flour, and egg, often flavored with grated onion or garlic and seasoning. They are usually accompanied by apple sauce or maple syrup.
Bluegill: One of the traditional freshwater fish found throughout Wisconsin. A member of the sunfish family, these are the smallest, and arguably the tastiest fish you will find among the Friday specials.
In addition to lake perch, these were the main fish available at fish fries in the early days, but as stocks dwindled cod and haddock eventually moved in. Perch: Some places that claim to have "perch" serve what is called ocean perch, while others have varying forms of freshwater perch such as European perch or pike-perch. The traditional fish fry perch is a freshwater fish known as yellow perch.
So, if the menu just says "perch" and you are looking for the true Wisconsin experience, make sure to clarify that it is real yellow perch, and not ocean perch or one of the other imposters. Smelt: Another freshwater fish found in Wisconsin. Smelt are unique in that they are netted in the early spring and rarely appear on menus outside of that time. For this reason, special Smelt Fries are found during the spring and bring out people en masse.
The fish itself is small, similar to a sardine, and often fried fully intact with only the head, tail, and guts being removed. Walleye Pike: Walleye is a fish fry fish to be sure, but it's not just reserved for Fridays like some of the others.
Many restaurants especially supper clubs have it on the menu every day of the week all year long. Walleye is a predator fish and therefor they accumulate mercury as they grow. Thus many places prefer to serve baby pike instead. Baby pike also have a slightly sweeter taste than their adult counterparts. Relish Tray: A staple at supper clubs. A dish consisting of items such as carrots, celery, radishes, and green onion.
May include pickled eggs, or cucumber slices, but usually no actual pickle relish. Once incredibly common, the AYCE fish fry has become harder and harder to find. Those that still exist feature either haddock, cod, or ocean perch, and in some cases the less desirable pollock.
Poorman's Lobster: Or simply "Poorman's," just another way of saying baked or broiled fish. Oftentimes cod is used, but haddock or other ocean fish may be substituted as well. Although it's not fried, it is almost always found at the fish fry as a sort of healthier alternative.
It's traditionally served with lemon wedges and drawn butter which gives it a lobster-like presentation. Beer Batter: Just like it sounds, a batter that uses beer instead of milk or water. The bubbles in the beer add body and lightness to the batter, and depending on the type of the beer will add color and flavor. Usually beer batters are reserved for cod or haddock, but some places will also use it on walleye or other freshwater varieties.
The use of it on freshwater fish is something that is usually discouraged, since thicker batter tend to cover up the subtle flavor if freshwater fish. There are so many fish fries out there, it is extremely difficult to choose a few places that best exemplify the tradition.
Most of those listed below were chosen based on the overall quality of the fish fry and the diversity of their offerings. Search Filters Keywords. All You Can Eat. Gluten Free. Victor's Milwaukee, WI 0. View details for Victor's. View details for American Serb Hall. View details for Paulie's Pub and Eatery. Final Approach Milwaukee, WI 5. View details for Final Approach. Club Paragon Greenfield, WI 8. View details for Club Paragon. View details for Allgauer's Bistro in the Park. Traditional Fish Fry Three pieces of our hand-breaded fish fried to order.
The Combo Can't decide?
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