Friday in Wisconsin? Time to Get Your Fish Fry On

Friday in Wisconsin? Time to Get Your Fish Fry On
At a typical Friday fish fry, your beer-battered, deep-fried fish comes with a side of coleslaw, maybe a slice of rye bread and pad of butter, and likely French fries or another form of potato. Brent Hofacker/shutterstock
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Wisconsin didn’t invent fried fish, but they certainly have made the Friday fish fry a cultural imperative. Few restaurants, taverns, or supper clubs—or for that matter, church basements—skip the tradition during Lent, the Christian 40-day period of preparation for Easter, but the meal has taken on a life of its own. Let me explain.

From the early days of Christianity, Fridays were considered days of abstinence out of respect toward the crucifixion of Christ. In the 9th century, Pope Nicholas I made it specifically a meat issue. Fish—who may be offended they don’t rate as flesh—were still allowed, as they weren’t the meat of a warm-blooded animal. Ergo, they became a favored Friday protein source. No, the fish allowance wasn’t a secret deal between the Vatican and Big Fish. Still, it doesn’t explain the frying.

Kevin Revolinski
Kevin Revolinski
Author
Kevin Revolinski is an avid traveler, craft beer enthusiast, and home-cooking fan. He is the author of 15 books, including “The Yogurt Man Cometh: Tales of an American Teacher in Turkey” and his new collection of short stories, “Stealing Away.” He’s based in Madison, Wis., and his website is TheMadTraveler.com
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