Review
There are other fish to choose from at Wendt's (like the HUGE Haddock), but their calling card is definitely the perch. The perch plates come in a few different sizes and we stuck with the regular portion, which is made up of three butterflies (or six fillets). These beauties take center stage and are a picture of perfection with their dense and flaky meat. Wendt's has been frying these perch for decades so they know the exact duration to dunk them for so they come out golden brown and without a hint of grease. Each is smooth and slightly sweet with a light breading that really lets the fish shine through. While I personally would like to see a hint more seasoning in crumbly coating, that's an incredibly minor quibble. This is truly the good stuff.
As a supper club style establishment Wendt's brings several side options to the table, but we went for the cross-cuts (waffle) fries this time around and it turned out the be a sage decision. These babies are well-seasoned, perfectly crispy, and came in a plentiful portion. The tartar is thinner than you might expect so it's not exactly a supper club style zinger, but the sauce (served in a big squeeze bottle) has a superb flavor. Like the perch it's smooth and mild and takes things to another level.
Some absolutely amazing vinegar-based coleslaw is incredibly zippy without being sour. It has a clean and fresh taste, and is likely be some of the tastiest slaw out there (and easily some of the best we can ever remember eating). Two big old slabs of white bread are pre-buttered and slapped face-2-face, but the only part of this Fry that aren't above average...but hey, at least they're there.
It's hard to say what the perfect Fish Fry is because that means a little something different to everyone, but the lake perch at Wendt's might be as close as you will ever come to a consensus. This is really excellent fish that we'll seek out any time we are over on the east side of the state on a Friday. Overall, we highly recommend this Fish Fry, and think it's probably one of the best you'll ever find.
I happened to be in the area on a Friday and had heard so many amazing things about Wendt's perch I resolved to get there no matter what. There's no doubt that Wendt's is the place to be any old Friday, but today it was magnified by the start of sturgeon spearing season on Lake Winnebago. The place was buzzing, the entire parking lot was full, and a bus full of senior citizens was unloading to make things even more hectic. Ice shanties dotted the ice, stretching as far as the eye could see in all directions. And, not to be outdone, the Wisconsin Foodie was even there filming a segment for the show. It was madness, but I somehow managed to snag a stool at the bar without issue, which was a small miracle unto itself.
As soon as I could get a bartenders attention I ordered my food (which was a difficult choice to say the least). Wendt's fancies themselves the lake perch specialists, and as such have a few sizes to choose from - starting with a single order of three butterflies ($14) and topping out with the triple order ($25). Apparently this system has been instituted since my visit as my order was the regular (10 ouncer) which was made up of 5 butterflies for $17. I have no idea why the change was put in place, all I know is my portion was hearty and came alarmingly fast considering the number of orders pouring into the kitchen.
The perch was nothing less than magnificent. It was light and flaky and the 10 full fillets filled out the plate. The succulent swimmers were home to Wendt's classic breading, which claims to have been in use for nigh on to 80- years. While the coating wasn't super seasoned it had the perfect consistency. It was light and crumbly which complemented the pristine perch underneath just right. While I'd like to see the salt quotient dialed up a notch, I also like the fact that they let the perch speak for itself and this stuff can definitely orate.
Wendt's homemade tartar comes in a big squeeze bottle and I went back for multiple squirts. It was clingy, but not overly thick, which only served to enhance the delicate perch. The relish was finely chopped which kept the nozzle clog-free, and the pop was there, but like the breading didn't usurp any of the perch's inherent majesty.
Lots of potato options are available although none are cut in-house. I debated between the "cross-cuts" (waffle fries), regular fries, and steak fries, eventually settling on the cc's. The spud lattices were very good, and came dashed with season salt. While the tasty tubers aren't quite on the same level as Dexter's they aren't far behind either.
Maintaining the theme of excellence was Wendt's slaw which was nothing short of wonderful. Purple cabbage and a few carrot shards were swimming in a pool of sweet and zesty vinegar that was perfectly balanced by a shot of sugar. I'm not even kidding when I say it's some of the best I've had, and as you know, I've had my share.
A fat slice of French bread comes pre-buttered, split down the middle, and laid face-to-face. While it was nicer than what most place serve with their fish it was clearly the lowlight or what is a show stopping Fish Fry.
All I can say is wow. This Fish Fry had it all and was nothing short of amazing from tip to tail. Wendt's was vibrant, it was busting, it was the essence of what a Fish Fry is all about. In addition, more merchandise flew out in the half hour I was there than most places probably do in an entire year. Hats, tees, sweatshirts, all were fair game. People clearly love this place and it shows. Overall, we highly recommend this Fish Fry and think it's easily on of the best we've ever had.
The Triple adds up to 15 oz. of real deal yellow lake perch and each butterfly is a little slice of heaven. The fillets are supple and flaky with just enough stretch to make every bite interesting. The flavor of the fish is out of this world and the subtle breading serves as a crispy complement to the moist meat.
The fries are nothing to write home about, but do what they are supposed to do - lend support without stealing the show. The homemade tartar is a unique one, with a nice zip that plays off the sweetness of the fish just right.
The pre-buttered slab of thick-cut white bread is a nice alternative to grandma's dinner roll, and the house slaw is some of the best in the land - incredibly tangy and delicious.
When we showed up at 6:15 I figured we'd be in for a good long wait, but it wasn't even a half hour before I saw this beautiful plate in front of me. @wendtsonthelake clearly knows what they are doing and makes it possible for everyone to enjoy their Friday without waiting an eternity.
Overall, this is a phenomenal Fish Fry which deserves every bit of praise it receives. It's as classic as they come.