Review
Maybe it was the negative reviews, or maybe they've gained a bad reputation in Oregon (things like that can happen quickly in small towns), but whatever it was they were noticeably less busy than on our previous visits. We had no trouble getting a table for four right away and an experienced waitress was at our side in no time. Mason's isn't one of those places just offering fish to fit in, they do Fish Fry right. They offer walleye, lake perch, and cod and between the four of us we got to try all three.
The cod comes as a 2, 3, or 4-piece starting at $12 and ending up at $15. Things got off to a bit of a rocky start as the food arrived and the 4-piece cod with potato pancakes was nowhere to be found. A plate of walleye arrived instead, but the waitress quickly realized the error and gathered up the errand plate switching it out for freshly fried cod within five minutes. A free dessert was offered for the mix up and while it wasn't necessary the Crème Brule was certainly welcome.
The 4-piece was nothing if not plentiful. The fat loins were home to a thick beer batter that was more substantial than we'd like it to be. The copious coating also didn't have much flavor so the pristine Icelandic cod didn't get much assistance. The fish itself was flaky and greaseless resulting in a solid rendition although there was nothing truly remarkable about it.
The walleye was noticeably more flavorful than the cod and seemed to have the same beer batter although it was applied much more conservatively. The lake perch on the other hand was markedly better than either and stole the show yet again. Unlike its beer battered brethren the perch featured a light, crunchy breading with a succulent blend of seasonings. It had a subtle saltiness and was easily enjoyed with or without tartar.
Speaking of the sauce, Mason's version is clearly made in-house. While it looked like it was going to be ultra-dilly, it surprisingly wasn't. It had plenty of zip which gave the cod a little something to hold onto.
There are a plethora of sides to choose from and the potato pancakes were a good pick. They were thin and crispy although lacking a little in the onion department. The paired really well with the side of apple sauce, but were amazing when dunked in the syrup (both available free of charge).
Some warm bread came before the fish, accompanied by a side of absolutely superb olive butter. The bread itself had a moist, dense, ciabatta feel, and when paired with the specialty butter was out of this world.
While we were a little worried going in our fears were quickly cast aside as Mason's delivered another amazing Fish Fry. The lake perch and walleye were great and we have no qualms about giving the cod our seal of approval as well. Overall, we highly recommend the Fish Fry at Mason's on Main and think there is a something a little fishy with a few Google Users.
Maybe it was the negative reviews, or maybe they've gained a bad reputation in Oregon (things like that can happen quickly in small towns), but whatever it was they were noticeably less busy than on our previous visits. We had no trouble getting a table for four right away and an experienced waitress was at our side in no time. Mason's isn't one of those places just offering fish to fit in, they do Fish Fry right. They offer walleye, lake perch, and cod and between the four of us we got to try all three.
The cod comes as a 2, 3, or 4-piece starting at $12 and ending up at $15. Things got off to a bit of a rocky start as the food arrived and the 4-piece cod with potato pancakes was nowhere to be found. A plate of walleye arrived instead, but the waitress quickly realized the error and gathered up the errand plate switching it out for freshly fried cod within five minutes. A free dessert was offered for the mix up and while it wasn't necessary the Crème Brule was certainly welcome.
The 4-piece was nothing if not plentiful. The fat loins were home to a thick beer batter that was more substantial than we'd like it to be. The copious coating also didn't have much flavor so the pristine Icelandic cod didn't get much assistance. The fish itself was flaky and greaseless resulting in a solid rendition although there was nothing truly remarkable about it.
The walleye was noticeably more flavorful than the cod and seemed to have the same beer batter although it was applied much more conservatively. The lake perch on the other hand was markedly better than either and stole the show yet again. Unlike its beer battered brethren the perch featured a light, crunchy breading with a succulent blend of seasonings. It had a subtle saltiness and was easily enjoyed with or without tartar.
Speaking of the sauce, Mason's version is clearly made in-house. While it looked like it was going to be ultra-dilly, it surprisingly wasn't. It had plenty of zip which gave the cod a little something to hold onto.
There are a plethora of sides to choose from and the potato pancakes were a good pick. They were thin and crispy although lacking a little in the onion department. The paired really well with the side of apple sauce, but were amazing when dunked in the syrup (both available free of charge).
Some warm bread came before the fish, accompanied by a side of absolutely superb olive butter. The bread itself had a moist, dense, ciabatta feel, and when paired with the specialty butter was out of this world.
While we were a little worried going in our fears were quickly cast aside as Mason's delivered another amazing Fish Fry. The lake perch and walleye were great and we have no qualms about giving the cod our seal of approval as well. Overall, we highly recommend the Fish Fry at Mason's on Main and think there is a something a little fishy with a few Google Users.
Our friends Stan and Megan (who recently bought a home in the sleepy suburb) met us at the fancy downtown dining spot, and since it was Tuesday we had no problem getting a table. We chose the bar side instead of the dining room side again if for no other reason that it was "right there". Our waitress came by momentarily and scurried off to grab us some drinks and the menus that the hostess had forgotten.
Since it was Tuesday the special menu Mason's flaunts on Friday was obviously absent. However, being an ever-diligent Fish Fryer, I checked out their regular menu ahead of time and noted that they offer bluegill and lake perch throughout the week. I put in an order for the bluegill, with a side of fries and sat back thinking I had made a wise move. Of course, not three minutes later the waitress returned to our table and informed "whoever got the bluegill" that is was unavailable. Blast! I settled on the perch instead (since it was my only other option).
Before the fish arrived a basket of little freshly baked, football-shaped rolls were thrown our way. The crusty little buggers featured some nice spices and a dish of soft whipped butter. They were all that, but still not quite as alluring as the Friday rye.
The entrees took about 15 minutes more, but were well worth the wait. My plate was loaded with four fat butterflies which amounted to eight ample perch fillets. The elite eight were paired with an expertly spiced breading, that complimented the moist, succulent fish perfectly. It was devilishly delicious and the kind of fish you could just sit back and eat for days and days. While eight was enough, I could probably have eaten 18.
Pairing with the perch were a slew of skin-on French fries which appeared to be cut in-house. Like the fish, these taters were terrific and seasoned by a true pro. While they would likely be too salty for some (my mom for example), they were right up my alley as the sodium soaked spuds kept my taste buds a-rumblin'.
Perch this flavorful can easily be eaten on its own, but when the right tartar comes along it is almost sinful to do so. The sauce at Mason's it thick and rich with a zip that really puts the icing on the cake. It was a remarkable rendition that had me scraping bottom by the end.
If there was one failing to the non-Friday Fish Fry it was the lack of coleslaw. While Mason's paddles in boatloads of the homemade side on Friday, during the week it is replaced by some sautΓ©ed mixed vegetables, which are fine, but didn't add much to the meal. The last thing on my plate was a tiny lemon wedge which went unused... fish this good does not want for citrus.
We all love Friday Fish, but sometimes one day a week just isn't enough. In these instances it's nice to see have something to fall back on, and MoM is helping to fill that void. While this isn't the cheapest Fish Fry you are going to find, it is very high quality, and extremely delicious, so you have to take the good with the bad. Overall, we highly recommend this Fish Fry and are actually coming to enjoy the drive to Oregon. When the reward is this sweet, why wouldn't we?
Mason's is a swanky new downtown restaurant in Oregon with all the flair you'd expect to find at a fancy Square-side restaurant in Madison. It is a beautifully restored older building with a great bar/bistro area on one side, offset by a formal dining room on the other. There are all sorts of fish to choose from on Friday night including the commonplace cod and walleye, but also the resurgent bluegill and lake perch. I was definitely swimming in friendly waters.
All of the fish options sounded great, but I settled on the $16 Lake Michigan lake perch since five little letters appeared before it, F-R-E-S-H. When perch is fresh it is something special and since Jer was getting the bluegill I knew I'd get to sample it anyway, so perch it was.
It took a little while for the fish to arrive which gave us plenty of time to enjoy a side of the Mason's fresh oysters. The mollusks filled the void admirably and kept our focus momentarily, until it happened. A boat-shaped tub of tartar splashed down on our table, followed by a coleslaw bomb. Before we could take in what had just happened the fish dove in too - steaming hot, and looking good.
Our waitress was somewhat confused as to what was what between the perch and bluegill orders, but we got it straightened out eventually. Three butterflies come on the perch plate and were plush and meaty. They were clearly fresh and complemented by a light, flaky breading. The coating had a nice seasoning which blended with the supple fish to create a truly harmonious flavor. It wasn't fish + breading, it was one harmonious unit of mellow deliciousness. The bluegill was more of the same, and maybe even a little bit better. It was slightly fishier, but had the same breading and same melding of textures and taste. Both fish were superb, and I bet the Icelandic cod and Lake Erie walleye would have followed suit had we ordered them.
The rebirth of the traditional Fish Fry is further witnessed by MoM's potato pancakes. This most traditional of sides is rarely seen in Madison, since they add a lot of extra work to the meal. The cakes at Mason's came with the standard side of apple sauce, and while they were nice to see, were not perfectly executed. They were on the thick-side, and lacked the salty/oniony undertones the best ones have. They were dark, but not crispy, and really could have used a little something to perk them up.
A couple little crostini-like rye wedges came along for the ride and were a little crisp, but added nice contrast in texture and flavor. Some super fancy looking whipped butter came with them.
The two canoes that paddled in before the fish were filled to the brim with goodness. The tartar was thick and creamy and didn't have any capers or other crazy nonsense like that. It was simply superb and quietly improved the fish. The slaw was also delicious, and clearly made in-house. It was finely chopped (almost minced), lovingly prepared, and so light it was almost aerated. Since both slaw and tartar came family-style there was lots to go around, and go around it did (we needed the waitress to portage in a second boat of tartar for us).
Oregon hasn't traditionally been known as a Fish Fry hotspot, but that all may have just changed thanks to Mason's on Main. They've really put their mark on the Wisconsin classic and created something to be proud of. Overall, we highly recommend this Fish Fry, and are glad to see places returning to what made the Wisconsin tradition so revered in the first place - freshwater fish, potato pancakes, creamy tartar, homemade slaw, and rye bread, all living harmoniously together. Who needs AYCE when you have your MoM.
Maybe it was the negative reviews, or maybe they've gained a bad reputation in Oregon (things like that can happen quickly in small towns), but whatever it was they were noticeably less busy than on our previous visits. We had no trouble getting a table for four right away and an experienced waitress was at our side in no time. Mason's isn't one of those places just offering fish to fit in, they do Fish Fry right. They offer walleye, lake perch, and cod and between the four of us we got to try all three.
The cod comes as a 2, 3, or 4-piece starting at $12 and ending up at $15. Things got off to a bit of a rocky start as the food arrived and the 4-piece cod with potato pancakes was nowhere to be found. A plate of walleye arrived instead, but the waitress quickly realized the error and gathered up the errand plate switching it out for freshly fried cod within five minutes. A free dessert was offered for the mix up and while it wasn't necessary the Crème Brule was certainly welcome.
The 4-piece was nothing if not plentiful. The fat loins were home to a thick beer batter that was more substantial than we'd like it to be. The copious coating also didn't have much flavor so the pristine Icelandic cod didn't get much assistance. The fish itself was flaky and greaseless resulting in a solid rendition although there was nothing truly remarkable about it.
The walleye was noticeably more flavorful than the cod and seemed to have the same beer batter although it was applied much more conservatively. The lake perch on the other hand was markedly better than either and stole the show yet again. Unlike its beer battered brethren the perch featured a light, crunchy breading with a succulent blend of seasonings. It had a subtle saltiness and was easily enjoyed with or without tartar.
Speaking of the sauce, Mason's version is clearly made in-house. While it looked like it was going to be ultra-dilly, it surprisingly wasn't. It had plenty of zip which gave the cod a little something to hold onto.
There are a plethora of sides to choose from and the potato pancakes were a good pick. They were thin and crispy although lacking a little in the onion department. The paired really well with the side of apple sauce, but were amazing when dunked in the syrup (both available free of charge).
Some warm bread came before the fish, accompanied by a side of absolutely superb olive butter. The bread itself had a moist, dense, ciabatta feel, and when paired with the specialty butter was out of this world.
While we were a little worried going in our fears were quickly cast aside as Mason's delivered another amazing Fish Fry. The lake perch and walleye were great and we have no qualms about giving the cod our seal of approval as well. Overall, we highly recommend the Fish Fry at Mason's on Main and think there is a something a little fishy with a few Google Users.