SURPRISING STUFF

Fish fry season is back. 
The Wisconsin Friday fish fry tradition began in the 19th and early 20th centuries, driven by large populations of German and Polish Catholic immigrants. Due to the Catholic tradition of abstaining from meat on Fridays, combined with the abundance of freshwater fish from local lakes, taverns and churches popularized the fried fish meal.

Immigrants in the 1800s, particularly in Milwaukee, brought the custom of meatless Fridays. The tradition grew in the 1920s and 30s and became a staple for social gatherings, cemented further during WWII when red meat was rationed. Early meals featured lake perch or walleye, often with potato pancakes (German influence) and rye bread.

While many places now serve ocean-caught cod, the core experience remains a battered, deep-fried fish meal served with fries, coleslaw, and tartar sauce.  Even after the Catholic Church relaxed restrictions in the 1960s, the “going out for fish” tradition remained a deeply ingrained social, non-religious weekend staple for Wisconsin communities. Local restaurants offer a variety of fish fries.

Mars offers baked or fried cod, fried walleye, fried perch, fried bluegill, and flounder. The Getaway offers fried or baked cod, but also offers other fish options on their regular dinner menu. DJ’s in the Drink offers baked or fried cod, shrimp, and smelt dinners. Lake City Social offers Beer-Battered or baked haddock, Lake Perch, or bluegill. Harpoon Willie’s offers baked or fried haddock. The Waterfront in the inlet of Delavan Lake offers fried or baked cod or a cod boil.

Today, the Wisconsin fish fry is recognized as a cultural icon, representing a blend of religious, immigrant, and tavern history.

Person of the Week

Sally Nimmow is the wonderful owner of Thrift-In and a friend of the GSR.