There is nothing like a Wisconsin Friday night when the fish fry arrives sizzling and the room smells like butter, lemon, and nostalgia. You slide into a wooden booth, hear the clink of old fashioned glasses, and the plates land hot enough to fog your glasses. This guide steers you toward taverns and supper clubs where the cod flakes, the walleye crackles, and the potato pancakes carry a perfect edge. Bring an appetite and a friend, because these portions thrive on sharing stories and extra tartar sauce.
Van Abel’s of Hollandtown – Kaukauna, Wisconsin
You feel the history the second you step into Van Abel’s, a family anchor since the 1800s. The Friday fish fry arrives fast, hot, and aromatic, with crispy cod, lake perch, or walleye stacked beside marble rye. Potato pancakes are golden and lace edged, with applesauce that tastes like someone just stirred it.
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Servers keep coffee warm and old fashioneds balanced, never letting plates cool down. Coleslaw is creamy with a peppery bite, and tartar leans on dill without overpowering. You hear laughter across generations while butter melts into rye.
Come early or prepare to chat in line, because locals guard this tradition. When the plates hit the table, you will understand the devotion.
Buckhorn Supper Club – Milton, Wisconsin
At Buckhorn, the lake view glows while your fish fry lands with satisfying heat. Choose cod, lake perch, or bluegill, each with crackling edges and a moist center. Potato pancakes arrive crisp outside and tender within, perfect with applesauce and a pat of butter.
Old fashioned cocktails lean balanced and citrus bright, pairing well with the fryer’s clean finish. Coleslaw is cool and crunchy, a sweet tang against the salted fish. Service is friendly and fast, keeping plates hot and refills steady.
Order a side of house tartar for dipping, then drag rye bread through butter. The shoreline breeze and hum inside make waiting worthwhile. You leave warmed, full, and plotting your next visit.
Norwood Pines Supper Club – Minocqua, Wisconsin
Pine scented air follows you into Norwood Pines, where lodge beams frame a glowing dining room. The fish fry arrives smoking hot, edges shattering with each bite. Choose walleye, perch, or cod, and do not skip the potato pancakes that taste like a handed down recipe.
Coleslaw crunches, rye is soft, and butter pools in warm corners. Old fashioneds come rosy and balanced, brightening the fried richness. Servers glide between tables, topping off waters and keeping plates fresh and hot.
Windows frame whispering pines and a northern hush, even on busy nights. Share a bite, then another, because portions run generous. It feels like classic Wisconsin hospitality wrapped in warm wood and crisp fish.
Toby’s Supper Club – Madison, Wisconsin
Toby’s packs tight with locals who know the fish will hit the table hot. The cod is flaky, the perch crisp, and the rye pre buttered for quick bites. Potato pancakes carry a lacy crunch that begs for applesauce and a side of sour cream.
Order an old fashioned sweet and watch the bartender build it with care. Coleslaw is classic diner style, cool, creamy, and slightly sweet. Plates come quickly, leaving steam you can see and aromas you cannot resist.
Expect friendly banter, quick refills, and a check that feels fair. The charm is unfussy and pure Madison comfort. You will leave smelling like fryer heaven and grinning anyway.
Eddie’s – Superior, Wisconsin
At Eddie’s, the fish hits the table sizzling, carrying that fresh lake aroma locals crave. Choose perch, cod, or the special if you catch it, all fried clean and golden. Potato pancakes ride the line between crisp and tender, perfect for dipping into applesauce.
The room feels like a neighborhood gathering, with friendly servers who remember your order. Coleslaw balances sweet and tang, and rye bread arrives warm. Old fashioneds tilt classic, with brandy sweetness and orange perfume.
This is Superior comfort after a windy day by the harbor. You taste heat, crunch, and care in every bite. Leave with a full belly and plans to bring friends next time.
Kroll’s West – Ashwaubenon, Wisconsin
Across from the stadium buzz, Kroll’s West sends out fish fry plates that stay hot. The batter crackles while steam escapes gently, and the cod breaks in moist flakes. Potato pancakes are hearty, with a griddle sear that holds up to syrup or applesauce.
Grab a booth, order an old fashioned, and watch the game day crowd roll through. Coleslaw is refreshingly crisp, and rye bread arrives buttered edge to edge. Service moves briskly without losing the friendly nods and quick laughs.
Whether pregame or postgame, the fish tastes like victory. Dip generously in tartar, add a squeeze of lemon, and keep eating. You will wish every Friday felt this electric and welcoming.
Mark’s East Side – Appleton, Wisconsin
Mark’s East Side treats the fish fry like a weekly holiday, and you feel it immediately. The perch is delicate under a crisp shell, and cod flakes without greasiness. Potato pancakes come bronzed and fragrant, landing hot with applesauce and sour cream ready.
Servers pace the room like pros, keeping drinks topped and plates moving swiftly. Coleslaw has crunch and a bright snap of vinegar. The rye bread is warm, inviting butter to melt into every corner.
Bring friends, because the conversation hums and portions invite sharing. A squeeze of lemon wakes everything further, especially the walleye special. You leave thinking about next Friday before the check even arrives.
The Packing House – Milwaukee, Wisconsin
Milwaukee lines up for The Packing House, and the payoff is plates that arrive smoking. The cod is a masterclass in shatter and flake, with tartar that pops with dill. Potato pancakes are crisp edged, soft centered, and sized for sharing without regret.
Old fashioneds run silky and balanced, and servers move with veteran polish. Coleslaw is cool relief, with a cabbage crunch that resets the palate. Even the rye bread feels special, warm and ready for a thick butter swipe.
Airport lights glow nearby, but inside feels timeless and neighborly. Order extra lemon wedges and keep dipping, because the plate disappears fast. You will understand the line once you taste that first bite.
Bootleggers Lodge – Tomahawk, Wisconsin
Bootleggers Lodge pairs Northwoods views with a fish fry that lands audibly crisp. Perch and walleye glisten under a light batter, while steam rises in curls. Potato pancakes fry to a handsome bronze, perfect with apple rich sauce.
Inside, knotty pine and campfire chatter set the tone while drinks clink softly. Coleslaw runs fresh and light, letting the fish stay star of the show. Rye bread arrives warm, absorbing butter and drippings like it was born for it.
After a day on the water or trails, this plate tastes like reward. Servers are quick, friendly, and never let heat escape. You leave satisfied, scented with pine and fryer bliss.
Five O’Clock Club – Eau Claire, Wisconsin
The Five O’Clock Club flashes neon outside and comfort inside, where fish arrives promptly. Cod breaks in snowy flakes, and perch adds that craveable crunch. Potato pancakes are crisp and buttery, begging for applesauce and a slow sip of brandy.
Coleslaw is bright and cool, refreshing between bites. Rye bread comes warm and soft, perfect for sopping tartar and lemony drips. Service is cheerful and quick, keeping the rhythm lively and the plates hot.
Bring cash for a nightcap or an extra round of pancakes. The room hums with regulars trading stories and recommendations. You will count down to Friday after one plate here.
Ishnala Supper Club – Lake Delton, Wisconsin
Ishnala feels cinematic with lake views and Frank Sinatra in the background, but the fish stays humble and hot. Walleye or perch lands with a delicate crust, steaming beautifully on arrival. Potato pancakes carry a whisper of onion and a crispy edge that satisfies.
Old fashioneds are legendary, mixed tableside with a flourish. Coleslaw is balanced, leaning fresh over sweet, which keeps each bite lively. Rye bread is warm, inviting slow buttering while you watch the water shimmer.
Time seems to stretch here, and the plate empties before you notice. Save room for dessert, though the fish often steals the show. You leave feeling spoiled by scenery and crisp bites.
White Stag Inn – Rhinelander, Wisconsin
White Stag Inn glows with vintage charm and a grill that perfumes the air. On fish fry nights, the kitchen sends out blazing hot plates of cod or perch. Potato pancakes emerge browned and sturdy, ideal for applesauce and a generous butter pat.
Coleslaw is crisp and lightly dressed, letting the fish stay front and center. Rye bread arrives warm, perfect for quick bites between sips of an old fashioned. Service is attentive without hovering, keeping plates moving at the right tempo.
The northwoods energy feels relaxed but celebratory. You will savor the crackle and the steam rising from each bite. It is a tradition that makes Friday feel earned.
Schwarz’s Supper Club – New Holstein, Wisconsin
Schwarz’s builds momentum as the parking lot fills, then sends fish fry plates out fast and hot. Perch is feather light with a crunch that pops, while cod stays juicy. Potato pancakes carry onion warmth and a crisp edge, pairing perfectly with applesauce.
Coleslaw brings bright crunch, and the rye bread arrives soft and butter ready. Old fashioneds lean classic Wisconsin sweet, balancing the fry with citrus and cherry. Servers are seasoned pros who never let your plate cool.
This is small town supper club magic where conversation flows and seconds tempt. Bring patience for the line and gratitude for the payoff. One bite and you will understand the legacy.
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