Supper Club · Friday Fish Fry
Wisconsin Friday Fish Fry
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The tradition got a boost from Prohibition-era taverns, which served cheap fried fish to stay open and draw crowds, then kept the Friday ritual alive long after Catholic meatless-Friday rules eased.
Beer-battered cod or perch is deep-fried and served with coleslaw, rye bread, and tartar sauce, dished up cafeteria-style at supper clubs, taverns, and church halls every Friday night. Portions are typically all-you-can-eat.
Why it's made this way: Wisconsin's dense Catholic immigrant population and its many freshwater lakes made the Friday fish fry a weekly ritual unmatched anywhere else in the country.
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Part of World of Street Food — 690 dishes from 118 countries.
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