Wisconsin Fish Fry
It’s Friday night: do you know where your fish fry is? It’s a Wisconsin culinary tradition that seems totally normal to people who grew up here, but may seem a bit random to visitors and transplants. Why fish? Why Friday? Why fried?
Well, we can already answer the “Why fried?” question. It tastes good and it’s the quickest way to cook a large amount of fish.
How did the Wisconsin Fish Fry tradition begin?
While Fish Fry roots are in Catholicism and the large German population tradition of fish dinners on meatless Fridays - it's only one of the common historical and cultural denominators. In addition, the fishing culture of the Ojibway and other native tribes also played a major role in the evolution of the Fish Fry, along with the proximity to the Great Lakes and an abundance of fish available throughout the state.
Similarly, immigrants from various national and ethnic backgrounds brought the technology of frying with them to Wisconsin, and blended their own fish traditions with the native recipes. All together served to cement the Fish Fry meal as a pan-ethnic and pan-religious cultural practice common to many Wisconsin residents.
Restaurants in these areas have been regular customers for fish deliveries since the late 1800s, so associations between fish and beer and spirits have long been established as well. However, eating fish in restaurants did not become a social tradition in Wisconsin until the Prohibition era - so Friday Fish Fry is much more recent ritual.
Prohibition helped put the Fish Fry on the local
map
During the Prohibition era, to replace alcohol, restaurants and taverns created Fish Fry weekly social event as a catchy marketing concept to attract and keep customers. Fish Fry menu on Friday nights was an affordable activity that entire families could participate in together so it soon became a widely recognized family tradition practiced throughout the state. Boasting a Fish Fries quickly became very popular in Wisconsin, and gained statewide attention.
Located downtown at 204 West Main Street, Biggar's Supper Club opened in late 2004 and boasts great service, wonderful food and an intimate dining atmosphere which has taken on a new look.
Dennis and Barb Biggar, their family and friendly staff invite you to enjoy delicious soups, sandwiches, wonderful pasta entrees with a choice of homemade sauces, traditional favorites such as prime rib, juicy steaks, broiled and deep fried haddock, seafood, broasted chicken, and signature salads as well as nightly specials and a Friday fish fry.
Boaters will discover that Biggar's is only a short walk up Main St. from Winneconne's waterfront. The newly remodeled dining room, cozy lounge and courtyard will enhance your dining experience.
http://www.winneconne.org/biggars/Biggars-Supper-Club-Menu.pdf
More local restaurants to be seen here soon.
What are your favorites?
Largest lake sturgeon ever captured during spawning assessments on the Wolf River, Winnebago System, Wisconsin, 1950-2012; 87.5 inches total length, approximately 240 pounds, partially spawned out female; 10 April 2012 at the Shawano Paper Mill Dam spawning site. This fish was an estimated 125 years old and to date, has not been speared. That means it was born in 1887 when Grover Cleveland was president.