15 Michigan Carryout Fish Fry Windows Locals Trust For Hot, Crispy Lake Perch
Cold air, warm boxes, and the steady hiss of a fryer: that’s how you know it’s Friday in Michigan. I’ve waited outside these little carryout windows with my hands in my pockets, watching perch dinners slide forward like gifts from the lake itself.
No long tables, no fuss, just crisp fillets tucked beside slaw, fries, and a soft roll that somehow makes the whole meal feel like a weekly ritual. These spots aren’t perched on fancy waterfronts, and they don’t need to be; they’re run by people who know how Michigan likes its fish.
When locals want perch that’s hot, golden, and ready to take home, they head to these 15 windows. This is the Michigan Friday I keep coming back to.
1. Scotty Simpson’s Fish & Chips, Detroit
Steam floats from paper bags on Fenkell as a steady line eases through the front counter. The old neon hums, and the door swings, letting in another hit of fryer perfume. Regulars know the rhythm: order, watch the baskets dip, carry out a hot parcel to the car.
At Scotty Simpson’s, the lake perch comes lightly battered, shattery and thin, with clean, sweet flesh. The edges crunch like good chips, and the house-cut fries ride shotgun. Cod gets love here, but the perch is what locals whisper about, especially on Friday.
Call ahead for smoother pickup, or walk in and follow the chalkboard flow. There’s no drive-thru, just a quick counter that moves fast. Boxes stay crisp if you crack the lid on the ride.
2. The Brownstone Inn, Au Train
A north woods hush hangs over M-28, punctuated by headlights queuing at the side entrance. The Brownstone Inn’s takeout window turns out tidy white boxes, the lids fogging. Snowbanks in March make the line feel like a friendly trailhead.
The fish fry features Great Lakes perch when available, fried in a delicate crust that crackles without greasiness. Portions run modest but focused, with rye bread, lemon, and slaw that leans creamy. Whitefish is common too, but the perch is the prized prize on busy Fridays.
Order by phone to time your pickup, then swing around back to the carryout spot. The staff moves briskly, double-bagging for long drives. Keep a towel on your seat, Au Train roads can be slushy.
3. Zehnder’s Z Chef’s Cafe Friday Night Fish Fry, Frankenmuth
The line starts with strollers and bundled families near the River Place Shops crosswalk. A cart rattles by with to-go pans as kitchen clatter echoes off brick. I slip into the Z Chef’s pickup lane, watching steam escape from cracked lids.
Zehnder’s runs a Friday fish fry at Z Chef’s Cafe, with lake perch plates that emphasize a fine, crisp breading and citrus-bright finish. The sides are organized: slaw in firm cups, fries snug and golden, lemon wedges bagged.
Preorder online or by phone, then use the marked takeout entrance by the cafe corner. Staff confirms names quickly, sending you out in minutes. In busy seasons, show up five early; the queue spikes at six.
4. Fisher Lake Inn, Three Rivers
Out by the water, porch lights reflect on the lake while drivers roll into a small loop, windows down for names. The to-go counter inside the vestibule keeps the flow steady. You can hear the fryers snap as doors open.
Fisher Lake Inn plates lake perch with a light, seasoned coating that feels almost feathery. Each fillet flakes clean, tasting of fresh water and salt-kissed batter. There are other fish selections, but perch sells out first on Fridays.
Call ahead for timed pickup, or pop in and order at the front counter for carryout. Parking wraps around the building, and staff brings bags to the entry. Vent the box slightly for a crisp ride home.
5. Silver Lake Sandbar & Grill, Mears
A dune-cool breeze follows riders in hoodies as they queue by the side takeout door. Phone screens glow while names get checked, fryer crackle mixing with lake air. The vibe is friendly, sandy, and fast.
The lake perch here gets a brisk fry, thin breading, and a gentle pepper bite. Fries come sturdy enough to handle a drive, with slaw that cuts the richness. Walleye appears too, but perch is the local crush when conditions allow.
Use the dedicated to-go entrance facing the lot, where staff sets labeled bags on a staging shelf. Weekend rushes build after sunset, so aim early. If you’re trailering gear, park along the far fence for easier exit.
6. Houghton Lake Fishery & Brewhouse, Houghton Lake
The scent of malt and fryer oil mingles in the lakeside air as cars cycle through curbside spots. Staff step out with clipboards, checking off orders. The carryout window glows like a little stage.
When lake perch is on, the batter leans crisp and salted right at the edge. The fillets are small, tender, and bright with lemon. Cod and bluegill rotate, but perch carries the quiet prestige that locals watch for.
You can order online and select curbside, or walk to the side window for pickup. Expect a small wait at prime dinner hours. Keep an insulated bag in the car; the boxes stay perfect for the drive around the lake.
7. Eastside Fish Fry & Grill, Lansing
Fluorescent glow, sizzling baskets, and a counter that never quits. The door opens, and the smell of seasoned flour floors you. People call names over the hum of fryers, then step into the night with hot bags.
Eastside Fish Fry & Grill lists lake perch by the piece and as dinners, fried to a deep, crisp shell that stays light. The fillets stay juicy and clean, with a snap that rivals walleye. Fries come seasoned, and slaw tastes bright and cool.
It is possible to order both at the counter or online for quick pickup, then watch the ticket rail flick past. The line moves well, but peak hours get tight. Park on the side street if the lot fills fast.
8. Anchor Bay Pit Stop Diner, New Baltimore
Locals pull up in work trucks and boats-on-trailers, the small window clicking open with each order. A bell tings, and bags get handed out with quick thank-yous. The shore breeze keeps the queue lively.
The Friday fish fry centers on lake perch when available, fried golden with a thin, crunchy coat. The fillets nest over fries or potato wedges, with slaw tucked into a cup. Compared to the cod, perch feels sweeter and more delicate.
Call ahead and use the side pickup window facing Washington Street. The diner marks names on the bag, easy to spot. Arrive before the six o’clock rush, the lot is small and fills early.
9. Art’s Tavern, Glen Arbor
The bell clangs, and a streak of blue takeout bags moves past the dart board. There’s a porch shuffle as names are called. I step aside to let a family in snow boots through to the pickup counter.
Art’s serves lake perch with a delicate, crackly batter that lets the fish shine. The flavor is clean, never muddy, with lemon and a light salt finish. Walleye appears often, but perch is the tender favorite.
Order inside at the counter for carryout, then wait near the side door where bags land on a metal shelf. Winter Fridays stack up fast by six. The drive to Sleeping Bear is easier with boxes secured flat.
10. The Windjammer Bar & Grill, Lexington
Lake Huron air sneaks through the entry when the door swings for pickups. A neat queue forms by the host stand, slip with name in hand. The kitchen crackle is the soundtrack.
The Windjammer plates lake perch with a light breading, crisp on the ridges and gentle at the edges. The fillets flake with a sweet, clean taste, and the fries ride sturdy. Whitefish shows up too, but perch is the small-plate champion.
Weekends bring a rush right after sunset. Bring a small cooler to keep the crunch intact on the shoreline drive.
11. Port City Smokehouse, Frankfort
Gulls arc over Betsie Bay while a short line leans against the wood siding. The takeout window slides open, revealing stacked clamshells. A salty breeze meets hot fryer air.
Known for smoked fish, Port City also turns out a sturdy Friday fry, with lake perch when it’s on the board. The batter stays crisp without overshadowing the fish. Fries are straightforward, and slaw tastes cool, a counterweight.
Summer evenings get busy just after beach hours. If you’re walking the pier, grab extra napkins, the perch is best eaten hot on the move.
12. Huron Fish Co., Saginaw
A fishmonger’s case anchors the front room, and the fryer’s hiss never stops. Shoppers grab smoked selections while the takeout bell chirps. The carryout shelf holds numbers, not names.
Huron Fish Co. sells lake perch dinners with a crisp, clean fry, focusing on texture more than heavy seasoning. The fillets are small and sweet, paired with fries or potato salad. Compared with whitefish, the perch is more delicate and snappier at the bite.
The parking lot turns quickly, but late Fridays can stack up. Crack the container lid to preserve crunch on the short drive along Bay Road.
13. Ludington Area Catholic School / St. Simon Parish Fish Fry, Ludington
Folding tables form a corridor of volunteers, and the aroma fills the gym entrance. The line flows from ticket table to a pickup window where trays get boxed. Smiles, clipboards, and a steady cadence.
This long-running parish fry leans traditional, with lake perch featured when available and baked options for variety. The battered perch is light, crisp, and clean-tasting, with rolls, slaw, and potatoes keeping it classic. It’s community-first, but the fish stands on its own.
Carryout is organized: buy tickets, follow signs to the to-go line, and collect labeled boxes. Fridays during Lent are busiest. Arrive early and bring a tote, the boxes stack better for a walk to the car.
14. St. James Catholic Church Fish Fry, Montague
Cold air, warm chatter, and the soft scrape of trays as they slide toward the carryout window. Volunteers keep the pace smooth, pointing people from ticket to pickup. The parking lot glows under tall lights.
Lake perch anchors the tradition here when supplies allow, fried to a light, crisp shell with a tender center. The taste is gentle and clean, with lemon wedges offered at the end. Other fish appear, but perch brings the biggest smiles.
Grab tickets at the entrance and follow the signs to the takeout lane. Lenten Fridays fill by five-thirty, so aim early. Boxes are tight and insulated, great for the short ride into town.
15. Oasis Restaurant & Lounge, Bay City
The bell above the door pings as a stream of takeout orders passes to the host stand. Lids puff steam into the cool air outside. Drivers idle along Salzburg Avenue, windows cracked for names.
Oasis serves a Friday lake perch that leans classic: thin, crisp crust, clean flakes, confident salt. The fries hold up and the slaw is bright enough to reset each bite. Cod and smelt might tempt, but perch is the graceful winner.
Phone your order and use the front counter for pickup, or request curbside on arrival. The lot is compact, so swing around the side if it’s tight. Keep the box open a sliver to guard the crunch until home.