Review
We heard through the digital grapevine that Deak's Pub was the place to be on Friday nights, and that their Fish Fry was more than worth the short drive south. Jer and I made our way through the ice and snow, and eventually landed at the Stoughton hot spot during the peak of the frying hour. There was barely an open seat in the house, but we somehow lucked out, and scored some stools at the bar from a couple that happened to be finishing up just as we arrived. The bartender came over a minute or two later, grabbed us a beer then took our fish orders. I was feeling frisky and chose the $12 lake perch platter, while Jer got conservative and went for the $10 cod. There was also walleye available for twelve bones, but the king of the lake wasn't one either of our radars this evening. We'll have to come back and give it a try some other time, and after this experience there will be another time, I promise you.
Since Deak's was packed to the gills it took a few minutes for our fish to make it to the top of the cue. The short wait was no big deal since it gave us a chance to relax as we sipped our beers, and enjoyed the modern bar atmosphere that Deak's afforded. Eventually a plate of deep fried goodness appeared before each of us, but I noticed that mine was lacking a crucial component. The fries were nowhere to be seen, but before I could even get a word out our bartender/waiter informed me that they were not ready, but he didn't want to let the fish sit while they were being prepared. While I was a little perturbed that they didn't coordinate the frying better, I much appreciated that the fish was served scalding hot, and not sacrificed for a basket of fries. It was at this point I realized that Deak's knows the drill.
With the fries on the way I had no choice but to scoop up one of five large perch fillets, and put it through its paces. At first taste I could tell that this was going to be a Fish Fry to be reckoned with. The perch was simply phenomenal. It boasted a light and flaky breading which had a little flavor, but not too much. The subtle amount of spice allowed for smooth taste of the flaky fish to shine through. The fish itself was incredibly light, almost airy, partially due to the fact that not a single speck of grease accumulated the entire time. It was divine.
The transcendent perch practically made me forget that my fries were still coming, and I was a little startled when they suddenly appeared before me. The customary crinkle cuts were ungodly hot, and while nothing special, about as good as this type of fry can get. Jer paired his cod with an order of hash browns with cheese and onion, per the barkeep's recommendation, and was not disappointed. He allowed me a taste of the taters, and I'd have to say they were nothing short of outstanding. Even though there was an extra charge for the upgrade, the delicate hint of cheese, and the understated essence of onion elevated the succulent shreds to new heights, making them well worth every penny. If/when we patronize Deak's again, this guy will be getting the hash browns with cheese an onion, I can tell you that.
Punctuating the perch was Deak's thick, mayo-heavy tartar sauce. The tiny cupful tasted just about perfect, although it was not exactly plentiful. I probably could/should have asked for another, but the fish was so good that I didn't really even need it. Likewise, Jer apparently doesn't need bread with his Fish Fry anymore, and didn't even give the tiny roll its day in court. I stole the abandoned bread, along with a piece of his well-seasoned, breaded cod, and enjoyed them on his behalf. Both roll and cod were well above average, and I had no qualms about "making sure they didn't go to waste."
Putting the icing on the cake was a generous cup of Deak's homemade coleslaw. It was finely chopped, exceptionally creamy, and perfectly zesty. I devoured it, and could have eaten more, which is a rarity for me since I am not a huge fan of the slaw. Jer also agreed that it was top-notch and I'm pretty sure he polished his entire portion as well.
Overall, we were somewhat surprised by the quality of this Fry and have no problem highly recommending it. Deak's has definitely done their homework and put all the pieces in the right places, even if it took a little extra time for them all to come together. Form follows function, and while it would have been nice to get a pretty plate right off the bat, I would much rather have the fish served when it is hot and ready rather than left to sit until all the individual elements join the party. After one visit it's apparent that Deak's is doing everything it can to uphold the Fish Fry standard. They are clearly dedicated to the craft that is the Fish Fry, and it shows with their fantastic food and keen service. We can barely wait for our next visit. Walleye anyone?
We heard through the digital grapevine that Deak's Pub was the place to be on Friday nights, and that their Fish Fry was more than worth the short drive south. Jer and I made our way through the ice and snow, and eventually landed at the Stoughton hot spot during the peak of the frying hour. There was barely an open seat in the house, but we somehow lucked out, and scored some stools at the bar from a couple that happened to be finishing up just as we arrived. The bartender came over a minute or two later, grabbed us a beer then took our fish orders. I was feeling frisky and chose the $12 lake perch platter, while Jer got conservative and went for the $10 cod. There was also walleye available for twelve bones, but the king of the lake wasn't one either of our radars this evening. We'll have to come back and give it a try some other time, and after this experience there will be another time, I promise you.
Since Deak's was packed to the gills it took a few minutes for our fish to make it to the top of the cue. The short wait was no big deal since it gave us a chance to relax as we sipped our beers, and enjoyed the modern bar atmosphere that Deak's afforded. Eventually a plate of deep fried goodness appeared before each of us, but I noticed that mine was lacking a crucial component. The fries were nowhere to be seen, but before I could even get a word out our bartender/waiter informed me that they were not ready, but he didn't want to let the fish sit while they were being prepared. While I was a little perturbed that they didn't coordinate the frying better, I much appreciated that the fish was served scalding hot, and not sacrificed for a basket of fries. It was at this point I realized that Deak's knows the drill.
With the fries on the way I had no choice but to scoop up one of five large perch fillets, and put it through its paces. At first taste I could tell that this was going to be a Fish Fry to be reckoned with. The perch was simply phenomenal. It boasted a light and flaky breading which had a little flavor, but not too much. The subtle amount of spice allowed for smooth taste of the flaky fish to shine through. The fish itself was incredibly light, almost airy, partially due to the fact that not a single speck of grease accumulated the entire time. It was divine.
The transcendent perch practically made me forget that my fries were still coming, and I was a little startled when they suddenly appeared before me. The customary crinkle cuts were ungodly hot, and while nothing special, about as good as this type of fry can get. Jer paired his cod with an order of hash browns with cheese and onion, per the barkeep's recommendation, and was not disappointed. He allowed me a taste of the taters, and I'd have to say they were nothing short of outstanding. Even though there was an extra charge for the upgrade, the delicate hint of cheese, and the understated essence of onion elevated the succulent shreds to new heights, making them well worth every penny. If/when we patronize Deak's again, this guy will be getting the hash browns with cheese an onion, I can tell you that.
Punctuating the perch was Deak's thick, mayo-heavy tartar sauce. The tiny cupful tasted just about perfect, although it was not exactly plentiful. I probably could/should have asked for another, but the fish was so good that I didn't really even need it. Likewise, Jer apparently doesn't need bread with his Fish Fry anymore, and didn't even give the tiny roll its day in court. I stole the abandoned bread, along with a piece of his well-seasoned, breaded cod, and enjoyed them on his behalf. Both roll and cod were well above average, and I had no qualms about "making sure they didn't go to waste."
Putting the icing on the cake was a generous cup of Deak's homemade coleslaw. It was finely chopped, exceptionally creamy, and perfectly zesty. I devoured it, and could have eaten more, which is a rarity for me since I am not a huge fan of the slaw. Jer also agreed that it was top-notch and I'm pretty sure he polished his entire portion as well.
Overall, we were somewhat surprised by the quality of this Fry and have no problem highly recommending it. Deak's has definitely done their homework and put all the pieces in the right places, even if it took a little extra time for them all to come together. Form follows function, and while it would have been nice to get a pretty plate right off the bat, I would much rather have the fish served when it is hot and ready rather than left to sit until all the individual elements join the party. After one visit it's apparent that Deak's is doing everything it can to uphold the Fish Fry standard. They are clearly dedicated to the craft that is the Fish Fry, and it shows with their fantastic food and keen service. We can barely wait for our next visit. Walleye anyone?
While Deak's doesn't boast the reputation of some of the more established highway hot spots they are all but destined to be mentioned in the same breath with them. The reason, you ask? The fish, I say. On Fridays Deak's transforms from a mere sports bar to a Fish Fry haven offering hand-breaded cod, lake perch, and walleye.
Like our last visit there were two of us, and like our last visit one of us got the cod and one the perch. Both were ready within 15 minutes of ordering and were served freshly fried and piping hot. Memory served, and the fish was yummy, although the breading was slightly thicker than that of our recollection. The medium-thick breading has a decent flavor, and left a lot of room for the perch to shine and the five regular-sized fillets did. The fish was flaky, and light, although neither of us was totally blown over like our first excursion.
While the fish wasn't quite as good as we recalled, the hash browns with cheese and onion may have been even better than those stored in our brain bank. The homemade shreds were slathered in real cheddar, a hefty dose of red onion, and fried to a perfect puffy crispiness.
Since the fish was lacking a little something this go-round, Deak's tangy homemade tartar sauce was an absolute necessity. Unfortunately, my first four pieces of perch sopped up every last drop the small cup had to offer leaving my last piece a bit on the dry side. The creamy, and zesty sauce was homemade, vastly improved all that it did get its hands on, and is up there with the best of the best.
Also likely homemade, Deak's finely chopped slaw was tasty and packed a punch. Its spunk offset the plain white football-shaped roll that toddled along completing the full Fish Fry spectrum.
The cruise to Stoughton takes about 20 minutes, which is a bit excruciating, what with the prospect of fried fish so close and all. On the flip-side, the ride home basically flies by as full bellies and memories of deliciousness put the mid at ease. Overall, we highly recommend the Fish Fry at Deak's, and will head south on 51 to make some new memories before long.
While Deak's doesn't boast the reputation of some of the more established highway hot spots they are all but destined to be mentioned in the same breath with them. The reason, you ask? The fish, I say. On Fridays Deak's transforms from a mere sports bar to a Fish Fry haven offering hand-breaded cod, lake perch, and walleye.
Like our last visit there were two of us, and like our last visit one of us got the cod and one the perch. Both were ready within 15 minutes of ordering and were served freshly fried and piping hot. Memory served, and the fish was yummy, although the breading was slightly thicker than that of our recollection. The medium-thick breading has a decent flavor, and left a lot of room for the perch to shine and the five regular-sized fillets did. The fish was flaky, and light, although neither of us was totally blown over like our first excursion.
While the fish wasn't quite as good as we recalled, the hash browns with cheese and onion may have been even better than those stored in our brain bank. The homemade shreds were slathered in real cheddar, a hefty dose of red onion, and fried to a perfect puffy crispiness.
Since the fish was lacking a little something this go-round, Deak's tangy homemade tartar sauce was an absolute necessity. Unfortunately, my first four pieces of perch sopped up every last drop the small cup had to offer leaving my last piece a bit on the dry side. The creamy, and zesty sauce was homemade, vastly improved all that it did get its hands on, and is up there with the best of the best.
Also likely homemade, Deak's finely chopped slaw was tasty and packed a punch. Its spunk offset the plain white football-shaped roll that toddled along completing the full Fish Fry spectrum.
The cruise to Stoughton takes about 20 minutes, which is a bit excruciating, what with the prospect of fried fish so close and all. On the flip-side, the ride home basically flies by as full bellies and memories of deliciousness put the mid at ease. Overall, we highly recommend the Fish Fry at Deak's, and will head south on 51 to make some new memories before long.
Deak's is seemingly as popular as ever and there were quite a few locals having a good old time at 11:30 AM this Friday. I bellied up to the bar, grabbed a bloody, and threw in my order for the $11 cod lunch special.
The fish came lickity-split and looked just right. The two roughly three ounce pieces of flaky white fish were blessed by a light and bubbly beer batter that was totally in balance. I absolutely crushed the duo along with the cup of thick and tangy tartar - an idyllic combo of ever there was one.
The $11 special comes with chips, but can be upgraded to fries for a buck and change (and I'd recommend you do just that). The fries were lightly battered, perfectly fried, and came in droves. I loved every crunchy crumb and appreciated the plentiful portion since there wasn't any sort of bread with the lunch plate. To that end, there isn't supposed to be slaw with lunch special either, but the bartender told me there was when I ordered, so when none came initially (and I asked where it was) she kept her word and grabbed me one...and I'm glad she did - the homemade mix was delightful.
Deak's also has perch for lunch, but the cod just sounded right to me today. I was also informed their Fish Fry station is set up every day of week since it's so popular. So, apparently there's no need to wait to Friday if you need your fix. Overall, we recommend this Fish Fry and think Deak's is still dynamite especially when coupled with a BOGO from the @madcitycocktails book. That sucker is a banger!
There aren't many bars that welcome kids with open arms, but Deak's really doesn't give a damn. They have a nice niche, and since there are a whole lot of parents who want to go to the bar and get fish Deak's is jam packed every Friday. When we showed up to meet our friends at 6pm the parking lot was crammed full with people parked on snow banks and cars overflowing into the parking lot next door. I feared the worst, but Deak's is misleadingly large and there were a couple open tables in the back, near one occupied by our friends Stan and Megan.
No sooner had we all sat down than one of Deak's exceptional waitresses came right over. She sped off to get us a round of beers, and when she came back with them took our orders. Cod and lake perch are listed on the everyday menu and walleye is available on Fridays, but all three fish eaters in our group went with the every day perch.
Considering how busy Deak's was the fish came quickly and looked pure. Each plate featured five large fillets that were coated in a light, golden colored beer batter. While my perch lacked seasoning, they were flaky and tasty. Adrian and Megan's however, were much greasier although they appeared to maintain some of the flakiness. It was really a mixed bag which does hurt Deak's somewhat as consistency does count.
Since the fish had some grease Deak's thick and creamy tartar was absolutely necessary. While it was mostly mayo it had just enough relish to let you know it was there. Similarly, the hash browns had just enough cheese and onion to be noticeable. The shreds were scrambled up and fried to a crisp with just a tad of shredded cheddar and a scant amount of onion.
Most kids aren't fans of coleslaw but Deak's mix might just be able to win a few of them over. It's a creamy and delicious blend with plenty of zip to cover any cabbage or other vegetable flavors. The roll was of the crusty, football-shaped variety, which is marginally better than a regular dinner roll, but it's definitely a narrow margin.
You won't find too many bars that welcome the whole family, but when you do you can bet they will be plenty busy on Friday nights. While Deak's isn't the best Fish Fry in the area it is good enough, and when you have you have a little one that makes it more than enough. Overall, we recommend this Fish Fry and think it's a great addition to the Stoughton scene.