GREAT LAKES FISH FRY

The main event of the classic fish fry is deep-fried, beer-battered freshwater fish, usually perch, bluegill, walleye or smelt. The airy batter is quite similar to Japanese tempura batter. The fish usually comes with tartar sauce, some type of potato — French fries or German-style potato pancakes — coleslaw and rye bread. Some restaurants add a lemon wedge or malt vinegar for acidity.

Origins Of The Feast

As far back as 2,000 years ago, the Wabanaki tribe cooked clams and other shellfish from Maine in sand pits on the beach. While American settlers didn’t adopt the practice in colonial times, the clambake gained traction as a New England cultural practice in the late 19th century. Taking hours to cook, clambakes offered opportunities for communities to connect, and even became a common part of political gatherings.

The fish fry is a tradition attributed to Catholicism, Prohibition and proximity to the water. Primarily Catholic German and Polish immigrants settled in Milwaukee by the 1860s, and they observed Friday Fast by abstaining from eating meat. Surrounded by rivers and lakes, they found freshwater fish to be the perfect replacement. In the Prohibition Era, Midwestern taverns began selling fried fish to stay in business. By the time Prohibition was over, people across the Great Lakes were hooked on the Friday night fish fry.

Do It Yourself

Though you should definitely experience a traditional beach clambake at least once, places that allow them can be hard to find. Enter the much more kitchenfriendly “clambake in a pot” or “clam boil.” Bring water to a boil and start layering. Begin with potatoes and herbs, then browned sausage, clams and/or mussels, and finish with fresh corn on top. Take the shellfish, sausage and veggies out to serve, but make sure to save the flavorful broth. Try it with melted butter for dipping!

Some folks get a bit anxious about deep-frying at home, but the cooking technique is pretty simple and results in a satisfying crunch. If you don’t have a Friday night fish fry at a tavern nearby, you can make your own seafood feast. Grab a fresh filleted panfish, make a flour mix with a mild seasoning blend, and bread the fish in the flour. Heat about ½ inch of oil in a pan, enough for shallow-frying, and cook the fish until it’s browned and easily comes off the bottom of the pan. Serve with your favorite condiments and enjoy!