Friday fish fry in Wisconsin: what to expect and how to order

If you only eat one meal in Wisconsin on a Friday, make it the fish fry. Taverns, supper clubs, church halls, fire departments and neighborhood restaurants across the state serve a plate of battered fish on Friday night, and locals plan the week around it. This guide explains what you are getting, how the custom started, how to order and how to avoid standing in the cold for an hour.

What is a Wisconsin fish fry?

A fish fry is a set Friday dinner built around fried fish. The usual plate, according to Wisconsin food writers, is beer-battered cod, with perch, bluegill, walleye or catfish on offer at some places. It comes with French fries or potato pancakes, a scoop of creamy coleslaw, a slice of rye bread and a cup of tartar sauce, with a lemon wedge on the side. Some kitchens bake or broil the fish instead, and many offer a grilled option for anyone who wants it.

The price is usually a single figure for the whole plate, and the menu often lists more than one portion size. Ask which fish is the house specialty. A kitchen that makes its own batter and cuts its own fillets will tell you with pride.

Where did the Friday fish fry come from?

Historians usually point to two things. German and other Catholic settlers avoided meat on Fridays, and Wisconsin has lakes and rivers full of fish. Then came Prohibition, when taverns sold plates of fried fish to stay in business. The custom survived repeal, and by the time the Church relaxed its Friday rule in the 1960s the fish fry had become a habit of its own. Today it is eaten all year, and it gets busiest during Lent.

You do not need to be religious or from Wisconsin to join in. Families, bowling leagues and after-work crowds all show up.

Perch, walleye or cod: which fish should you order?

Cod is the default and the safest first order: mild, flaky and widely available. Lake perch is the regional favorite and costs more, and some places now serve perch from elsewhere, so ask. Walleye is prized and often pan-fried or battered. Bluegill and other panfish are smaller, sweeter and a little more work to eat.

If you are choosing between a battered and a breaded plate, the batter is what most people mean by a Wisconsin fish fry. Ask for extra tartar sauce, and say yes to the rye bread: it is part of the dish.

Should you order a brandy old fashioned with it?

Many Wisconsin bars serve a brandy old fashioned, a sweet drink made with brandy, muddled fruit, bitters and sugar. You will be asked whether you want it sweet (with lemon-lime soda), sour (with a sour mix) or press (half soda, half seltzer). Wisconsin beer is the other classic partner, and many places pour a local lager or amber. If you do not drink alcohol, ask for a root beer or a cream soda; most taverns stock them.

How do you avoid a long wait on Friday night?

Friday is the busiest night, so plan for it.

• Go early or late. Many places open in the late afternoon, and the rush runs through the early evening.
• Call ahead and ask whether they take reservations or a call-ahead name. Many small taverns do not, and a few operate first come, first served.
• Take the whole table. Parties are seated when everyone is there.
• Ask about the line. A line out of the door often moves faster than it looks, because the kitchen is built for volume.
• Bring cash for a small tip jar or a church supper donation if you visit a fund-raiser fish fry.

Holiday weekends, Lenten Fridays and high school football nights can double the wait. Hours and menus change, so check with the place before you set out.

Are there fish fries that are not at a tavern?

Yes. Parishes, Knights of Columbus halls, fire departments and VFW posts host fish frys, especially during Lent, with a set price and a ticket line. They are friendly, quick and family priced, and the proceeds usually go to a good cause. Many have takeout. You will get the same fish and the same sides, with folding tables and paper plates.

What if you do not eat fish?

Most places that serve a Friday fish fry also serve chicken, burgers or steak, and many do a Friday special for non-fish eaters. Supper clubs usually have a full menu. Tell the server about allergies up front, since fryers are shared, and fish, wheat, egg and dairy are common in the batter and the tartar sauce. Gluten-free options are rare at a classic fish fry, and a place that offers them will say so on the menu.

Planning a Friday and want to remember where you ate?

Keeping track of a tour of Wisconsin fish frys is half the fun. Mosey is a food-first app where diners find places by dish, mood and neighborhood and rate what they actually ate, so a plate of perch counts as its own rating. If you like to keep a list of the taverns you have tried, that is the kind of thing it is for.

More guides to read next:

• How a Wisconsin supper club works: what to order and what to expect
• Where to eat in Annapolis: City Dock, Eastport and the waterfront
• Where to eat in Bethesda, Silver Spring and Montgomery County

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