You’d Never Guess Wisconsin’s Best Beer-Battered Fish Fry Is Served At This Roadside Supper Club
Pulling off State Road 89, chasing rumors and hunger, I expected nostalgia and a decent dinner. What I found was a roadside institution with a line, a buzz, and a fish fry that delivered crunch, tenderness, and bragging rights.
The Duck Inn turns Friday into a weekly holiday, and somehow makes the wait feel like part of the show. Stick with me and I’ll walk you through the crispy details, the sides that matter, and the tricks I learned after a few delicious visits to this Wisconsin gem.
Why This Fry Rules Friday
First bite and I knew I’d stumbled onto the benchmark: shatteringly crisp exterior, steaming flaky cod inside, and a seasoned batter that lets the fish speak.
The Duck Inn’s Friday tradition runs like clockwork and still feels personal, even when the dining room hums. I grabbed a seat near the aquarium bar and watched baskets fly out, each one consistent.
The aroma teases, the crunch confirms, and the plate leaves nothing to chance. It’s unpretentious, exacting, and deeply satisfying.
If you measure fries by clean plates and quiet tables mid-bite, this one wins by a landslide.
The Batter: Light, Crisp, Wisconsin Proud
Here’s where the magic lives: a batter that stays light and audibly crisp without turning greasy or heavy. I’ve cracked into enough lackluster versions to know this balance takes practice and hot, steady oil.
The Duck Inn nails both, which is why the cod flakes in shimmering layers without losing its shell. Each piece breaks clean, never soggy.
The seasoning whispers instead of shouts, letting the fish carry the spotlight. I asked a server for tips and got a grin that said, trust the process.
The kitchen clearly does, and the results show up loud and clear.
Tartar, Lemon, And The Support Crew
Great fish needs a strong supporting cast, and this plate brings reliable costars. The tartar sauce is creamy with a gentle tang that lifts without overpowering.
Lemon wedges actually look fresh, not tired, so a squeeze brightens every bite. Coleslaw balances richness with a gentle crunch and light dressing.
Rye bread shows up with butter, old-school and appreciated. I dunk, I squeeze, I stack bites, and nothing fights for attention.
It’s the harmony that keeps me clearing the plate, then eyeing the last smear of tartar like a dragon guarding treasure.
Timing The Crowd And Grabbing A Seat
Fridays get busy, so I learned to game the clock: arrive near opening or aim for the late wave. The Duck Inn opens at 4 PM most days and runs later on weekends, but Friday’s fish frenzy draws a line.
I’ve chatted with regulars in the lobby and never minded the wait because service moves briskly once seated. The staff stays friendly even when the pace cranks up.
Call ahead for current hours, double-check specials, and be ready to slide into a booth. It’s worth a short hold for the plate that follows.
What Else To Order Beyond The Fry
Even with fish on the brain, I always scan for supporting bites. The crab-stuffed mushrooms make an easy share, rich but not heavy. Baked French onion soup earns its add-on price with deep broth and a generous cap.
Prime rib has a loyal following, and I’ve seen more than a few happy tables slicing into it. House salads and relishes keep things classic in the best way.
On non-Friday visits, I’ve explored duck and steaks and walked out equally content. Still, the fry is the headline I keep returning for.
Service, Vibes, And Supper Club DNA
The charm here isn’t staged; it’s lived-in and welcoming. Servers keep the pace smooth, refilling, checking in, and navigating full rooms with calm.
The dining room feels classic without feeling fussy, and the aquarium bar adds personality. I’ve celebrated an anniversary here and also rolled in solo for a quick plate. Both times felt right.
Dress is casual, conversation is lively, and the energy peaks on Fridays. It’s the kind of place that becomes a tradition after one visit, the type you recommend without hesitation.
Plan Your Visit Like A Pro
Set your GPS to N6214 State Rd 89 at County Hwy A and bring an appetite. The Duck Inn typically runs 4 to 9 PM on weekdays, later Friday and Saturday, plus Sunday hours at midday.
Check the site or call for the latest updates, then time your arrival to beat the rush. Parking is straightforward, and the host stand keeps things moving. Prices sit in the approachable middle, with generous portions to match.
I always leave planning my next fry, which is how you know a place has you hooked.