Hand-breaded haddock or beer-battered fish, deep-fried and served with German potato salad, coleslaw, rye bread and tartar sauce. A Buffalo Catholic Lenten staple available year-round at most taverns, peak through Lent.

Western New York's heavy Catholic population (Polish, German, Irish, Italian immigrants) built the Friday fish fry tradition around Lenten meatless Fridays. The dish predates the wing by decades and remains the city's most-ordered Friday-night dinner from mid-February through Easter. Wiechec's, Romanello's and corner-tavern fish fries anchor the tradition.

Where to eat Friday fish fry in Buffalo

3 editor picks for Friday fish fry in Buffalo, ranked by editorial score. All Buffalo signature dishes · Friday fish fry across every city.

Make it at home

Serves 440 minEasy

Ingredients

  • 4 fillets of haddock (about 8 oz each)
  • Vegetable oil for deep frying
  • 1 cup all-purpose flour, for dredging
  • Salt and black pepper
  • 1 cup all-purpose flour (for batter)
  • 1 teaspoon baking powder
  • 1 cup lager beer, cold
  • Tartar sauce, to serve
  • Lemon wedges and rye bread, to serve

Method

  1. Pat the haddock fillets dry. Season with salt and pepper.
  2. Heat oil in a heavy deep pot to 375 F (190 C).
  3. In one bowl, place seasoned flour for dredging. In a second bowl, whisk batter flour, baking powder and a pinch of salt, then whisk in the cold beer until just combined.
  4. Dredge each fillet in the seasoned flour, shake off excess, then dip in batter to coat.
  5. Fry fillets in batches, 4 to 5 minutes until deep golden and the fish flakes easily.
  6. Drain on a wire rack.
  7. Serve immediately with tartar sauce, lemon wedges, German potato salad and rye bread.

Editor tip. Use cold beer for the batter. Cold liquid plus baking powder gives the lightest, crispest crust. Don't crowd the pot.

Common allergens: Gluten, Fish.