WNY's Best Fish Fry

[Scott McKee]

I need a break from banquet-related NMA stuff.  So here goes nothing…

With the Lenten season upon us and Good Friday just a few weeks away, Western New York has once again upped its traditional love for the Friday fish fry.  Since we have more than a few World Class fork and spoon operators in our club, I was wondering what’s your favorite spot to indulge in our region's weekly culinary-glutton-based ritual?

Freshness of the fish used is the first and perhaps most important key to a great fish fry.  The best local fish monger in my opinion is Schneider’s.  Find yourself a bar or restaurant that uses Schneider’s fish and you are already ahead.  In the hands of a skilled fry-jockey, a fresh piece of fish will generally be wonderful, regardless of the batters or breading used.  A great fish fry is semi-flaky, perfectly fried fish that is crispy on the exterior, but no so crispy that the interior is left dry or crumbles when you fork into it.

While they won’t completely save a poor piece of fish, the quality of the side dishes offered certainly elevates a fish fry’s standing.  I shy away from French fries and disdain the steak fry altogether.  I tend to lean towards salads when ordering a fish fry.  Coleslaw is a staple with just about every fish fry and I find I prefer longer-stranded shredded cabbage.  Claremont salad as an option is always nice, and can give the diner the appearance of “healthy”.  When it comes to potato salad, everyone usually sides with their mom's.  I agree, but Jojo must have a little maternal instinct in him because Caludette's is my favorite.  In my opinion, mustard-based potato salad is an affront to humanity, and I've never tried one that can compare to even an average mayonnaise-based spud salad.  On macaroni salads: Where boxed coleslaw and potato salads are passable in a pinch, macaroni salads must be homemade.  The addition of tuna is usually welcomed, so long as it's not overbearing.  Number six cans of liquid, as-bad-for-you-as-crack, cheese have revolutionized restaurant macaroni and cheese.  While you may believe that dehumanizing the dish with a chemical laden product may be a bad thing, I will justify its use for the sake of creamy, homogenous, stick-to-your-ribs mac and cheese; a side dish that decadently complements a fish fry and makes the need for a hospital in close proximity to your favorite restaurant an absolute necessity for us cardiac patients.

What do you put on your fish?  There is of course lemon.  I shy away from its use, since I don’t want to negatively impact the crispness of the fish fry, and I believe somewhere in my subconscious a lemony smell is usually associated with cleaning products.   I’ve seen people use ketchup, hot sauce and vinegar on their fish fry’s, and I oppose all three, due to their overbearing natures.  Tartar sauce is the past, present and future king of fried fish condiments.  Do you slather your whole fish with the stuff, dip, or apply the sauce to small areas of your fish fry prior to ingestion?  I prefer the latter.  Slathering the whole fish leads to mushy fish coating, and can be a disaster if the tartar sauce isn’t up to snuff.  Dipping leaves too many fish remnants in the tarter sauce’s container.  Speaking of containers, a large side of tarter is always appreciated.

The old school always taught restaurants to include rye bread and butter with their fish fries, and while a great fish fry shouldn’t rely on this addition, it never hurts provided the rye bread is really fresh.

Some joints will include soup with their fish fries, usually New England clam chowder. Since I can’t eat clam chowder anymore, I don’t view this addition or subtraction as an element of a great fish fry at all.  All of you non-gout sufferers out there, if you can lock onto a place that offers a great New England clam chowder, consider yourself lucky.  Most come out of a can and are more potato soup than clam chowder.

My vote for WNY’s best fish fry goes to Kalamata's on Transit Road. If you find yourself in Lockport on a Friday evening, stop in and pound 3000 or so delicious calories into you.   Say “hi” to Carrie while you’re there.

When I started this post, I wanted a break from writing about, and working on fishing and I whipped up almost 800 words on exactly that.  What a chump.  But before I get back to working on the banquet, once again, where can you find WNY’s best fish fry?

[jojo wilczewski]

The best compliment to a fish fry is the boat used to catch it. The absolute best fish fry is the fish you caught. That same day!!!
Jojoout

[John Jarosz]

Well put, Jojo.

[Capt. Larry D. Jones]

I got hungry reading that post! Tuesday before the meeting I hope to slap some butter in the cast iron frying pan and flour coat a few Brook Trout, a little salt & pepper, fried crispy brown! That is assuming the Brookies are still in Ore Bed Creek near Alma, NY and Pa Line for Tuesday's NY Trout Opener!
I use to be Pres. of Alma Rod & Gun Club in the late 80's, have not been down that way in at least 20 years, so we will see if my old hidden spots are still there.

[Scott McKee]

I've never had a Claudette's fish fry, Jojo. Hint, hint...