Serve up the House Special
In a state shaped by its lakes and rivers, it’s only natural that fish has become a staple of the Wisconsin diet. Whether you’re a perch purist or a cod loyalist, the Wisconsin fish fry is a recipe for connection, serving equal parts flavor, nostalgia and Friday-night magic.
Catch of the Day
- Flaky freshness — The best fish for a fish fry can vary from cod to haddock, perch, walleye or even bluegill, depending which Wisconsinite you ask. The key similarity between all of these fish, however, is their white flakiness — so there’s no sharp knives required.
- Perfectly crisp — The ideal fish fry has a crunchy, golden exterior that’s never limp or oily. Try making beer batter made with Milwaukee staples like Pabst Blue Ribbon or Miller High Life for some extra local flair.
On the side
- Potato options — Fried, baked, pancaked or tossed in a salad, the potato might be the most flexible side on any Wisconsin plate. Classic potato pancakes, crispy on the outside and soft on the inside, are rooted in Eastern and Central European tradition, while a side of fries is a crowd-pleasing, modern favorite.
- Rye bread & butter —This humble yet necessary side dish started as a practical base for catching fish bones. Over time, the earthy, chewy bread became a fish fry staple. Bonus points if you use it to make a fish fry sandwich.
- Condiments corner — Essentials include tangy, crunchy tartar sauce, a thick lemon wedge and malt vinegar for drizzling.
The drink list
- The pairing – No Wisconsin menu is complete without a brandy old fashioned.
- 2 ounces Korbel brandy
- 1-2 maraschino cherries
- 1 orange slice
- ¼ ounce maple syrup or 1 sugar cube
- 3 dashes Angostura bitters
- Top with 7 Up, sour mix or soda water
What’s left
- Atmosphere — Enjoy a fish fry in the warm glow of a supper club, among the buzz of a church basement or amidst the chatter of a small-town tavern. Where there’s laughter, expect a plate of fried fish nearby.
- The date — It’s a Friday-night tradition marked on the calendar week after week. Fried fish might appear on menus every day, but something about eating it at the end of the week makes it taste even better.
The price point (could look like a menu note at the bottom)
💲 Full Plate: $15–$25
Includes generous portions, no skimping and a full heart.
Sources
- https://www.thechoppingblock.com/blog/the-cure-for-wisconsinitis-beer-battered-fish-fry
- https://fridayfishfryguide.com/what-makes-a-great-wisconsin-fish-fry/
- https://internationalbeerfest.com/10-best-beers-to-use-in-beer-batter-recipes/
- https://www.michellemcglinn.com/recipes/wisconsin-old-fashioned
- https://www.eater.com/2014/11/17/7221519/wisconsin-fish-fry-lent-tradition
- https://www.reddit.com/r/cookingforbeginners/comments/181euz0/what_kind_of_beer_should_i_be_using_to_make_beer/
- https://www.lakesedition.com/Great-Fish-Fries-In-Southern-Wisconsin