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.

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; Lakefront Brewery's Riverwest hall with the polka band, established in 1986, is the city's defining version.

Where to eat Wisconsin Friday fish fry in Milwaukee

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

Make it at home

Serves 445 minEasy

Ingredients

  • 700g fresh Lake Michigan yellow perch 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 perch fillets dry with paper towels and season lightly with salt.
  2. Whisk flour, baking powder, salt and paprika together 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 the batter, letting excess drip off, then carefully lower into the 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 the canonical Wisconsin fish; cod or walleye substitute fine. The beer must be cold so the batter stays crisp; don't skip the baking powder for lift.

Common allergens: Gluten, Fish.