The Friday fish fry is Wisconsin's social meal: beer-battered or breaded lake perch, cod or walleye with rye bread, coleslaw, French fries or potato pancakes and tartar sauce.

Wisconsin's Friday fish fry began in 19th-century Catholic Lent observance, when the German and Polish immigrant population avoided meat on Fridays. Through Prohibition, taverns moved beer revenue into hot food, with the all-you-can-eat fish fry becoming Wisconsin's defining social meal by the 1930s. Today every Wisconsin supper club, brewery hall and corner tavern from Milwaukee to Madison runs a Friday fish fry; Madison's Tornado Steak House, Coopers Tavern and The Old Fashioned anchor the ritual with perch and cod every week of the year.

Where to eat Wisconsin Friday fish fry in Madison

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

Make it at home

Serves 445 minEasy

Ingredients

  • 700g fresh yellow perch or cod fillets
  • 150g all-purpose flour
  • 350ml cold beer, lager or pilsner
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus more for finishing
  • 1 teaspoon paprika
  • Neutral oil for deep frying
  • 1 lemon, cut into wedges
  • Rye bread
  • Tartar sauce and coleslaw to serve

Method

  1. Pat the fish fillets dry with paper towels and season lightly with salt.
  2. Whisk flour, baking powder, salt and paprika in a large bowl. Whisk in cold beer slowly until you have a smooth, slightly thick batter.
  3. Heat oil in a deep pan or fryer to 360F. Use a thermometer.
  4. Dip each fillet in batter, letting excess drip off, then carefully lower into oil. Fry in batches of 2 or 3 for 3 to 4 minutes until golden and crisp.
  5. Drain on paper towels and finish with sea salt while hot.
  6. Serve immediately with rye bread, tartar sauce, coleslaw and lemon wedges. A brandy Old Fashioned at the table is canonical.

Editor tip. Lake perch is canonical; cod or walleye substitute. Beer must be cold so batter stays crisp; don't skip baking powder for lift.

Common allergens: Gluten, Fish.