Review
The Greeks are known as the philosophers, the greatest thinkers of all time. There are some Greeks on State Street and they have a philosophy too, serve a great Friday Night Fish Fry for a fair price in no time flat.
We were heading to the Union Terrace for an 8pm show so we showed up at Nick’s around 7. Our friend Jer beat us there and grabbed the big open table in the front window out of the many options available. He had already ordered some beers and when the waitress came back with them we placed our orders. We both went for the lake perch, but I opted for French fries and he went with the hash browns (with cheese and onions).
Now, the perch only costs about nine clams, but that in no way means Nick’s is going to cheap out. First they give you some authentic Greek soup which, while devoid of meat, is still really good. In addition, they give you a nice warm sesame seed roll for dipping. We polished off the soup and waited about 5 more minutes for the fish.
The perch is usually served as a 3-piece but since the waitress felt they were small orders she threw in an extra piece (I think she was just sweet on Jer, but can’t really be sure). The pieces were actually quite thick and although not huge, they were plenty meaty. The order would have been worth the $9 price tag even without the fourth one, but I sure am not one to complain about extra fish. The fish itself was fairly light and flaky but tasted like it would benefit from a fryer grease swap. It, like my fish at Schneid’s earlier in the day, wanted to get greasy quickly but was still hot and good.
The French fries were thick and straight cut; they were not great and had that “fry shell” that repels salt like a shield. Ultimately, I still would take them over the traditional boiled potato or the hash browns, which I can’t recall a positive comment about. The tartar was fairly good and super creamy which really helped it stick to the slick perch.
After enjoying it immensely for the second time I can say this is my favorite coleslaw. Madison Fish Fry is a huge fan of Sea Salt & Vinegar Kettle Chips and this stuff packs a punch much the same way. Many people probably don’t like theirs this pungent but I swear I have seen God in this slaw. At first bite it is a potent slam. Then you stray away to enjoy a bite of fish with the perfect proportion of tartar atop. When you come back the true fury of the slaw is released on your palate and it hits you like a shockwave. It is divinity.
I have to say I am amazed that Nick’s is as empty as it is on Friday nights. The place could certainly use a sprucing up but I have never really had to wait for a table even though the fish is very good. The fries could have been better but again above average tartar sauce helped to overshadow them. The service has been great on both visits and the slaw is out of this world. I would have to say the hypothesis has been proven. Nick’s Restaurant in the heart of downtown is great little Fish Fry and one of Madison’s most overlooked.
Since it was Boys State Basketball weekend I again mistakenly thought State Street would be hopping. It turned out that we had no problem finding a parking spot on the street or a table at Nick’s. We arrived at 8pm and were welcomed by the two waitresses to sit wherever were so desired. Basically every table was open, save for the one large group of authentic Greek folks. We picked a dingy little both near the front and looked over our menus. Nick’s has a couple options for fish on Friday: number one is Haddock for $9.25 and the second is Lake Perch for $9.00. I went for the Perch and am really pleased I did.
Before the main course I was treated to a lovely bowl of their authentic Greek soup and a hot, soft roll, both of which were excellent. Our food came about 10 minutes or so after and was nice and hot. I was a little worried at first when I only say 3 fillets; luckily they were very large and actually just about right when all was said and done. The fish itself was very good as was the breading which was light, flaky and very easy on the grease.
Normally the Fish Fry is served with some boiled potato or something but the lovely young waitress allowed me to substitute French fries. The fries looked homemade and tasted great, smooth move on my part. The tartar sauce was not as good as the fries but certainly was no spoiler. What really put this Fish Fry over the top for me was the absolutely awesome, straight-up coleslaw. It was nothing more than cabbage and vinegar but it was delicious. I actually ate the whole dish and wished I had more. Some people might not like it this strong but I could not have been happier.
Overall I was very pleased with Nick’s on this trip. Yeah the place is a little dark and isn’t exactly brimming with cleanliness, but you know that going in. The food was very good and the service was great, partially because the place was empty, but so what, I’ll take it. This trip was definitely better than my previous visit and even that time was pretty good. I am glad to say Nick’s is a fine place to grab Fish Fry downtown on a Friday night which is nice because The Avenue and The Old Fashioned can get old after a while.
We have been fans of Nick's for some time now and thought their lake perch special was one a heck of a deal - coming in under 10 bucks. It had been a while since our last visit to the State Street mainstay, and since that time something has changed (although you won't hear Nick's bragging about it). Apparently, the price of the lake perch has shot through the roof (according to a chef friend of mine) and rather than take the risk of raising their price to the necessary $12 or so to keep the lake lovers happy, Nick's has chosen to jump ship and take a chance with the ocean option. However, you won't see the term "Ocean" advertised anywhere - it is now simply billed as: Perch - $9.25. Most people don't notice the change, I assume.
While the two distinct fish varieties share the name "perch" that is about where the similarities end. They taste dramatically different, have different textures, and even smell different when fried. While OP is fine if done right, it rarely, if ever, holds a candle to its freshwater brethren; in fact, even bad lake perch is often better than good ocean perch. In short, OP is no LP.
Before the fish Nick's treats you to their homemade Greek soup, sesame seed rolls, and stank-tacular slaw. The soup was good, kind of milky-looking with a little bit of a sour aftertaste. Like the hamburger bun turned roll, it was inoffensive and a nice precursor to the upcoming plate of fried delights. The coleslaw on the other hand was offensive to each and every sense, but in a way that was oh-so-good. This stuff is a knock-down drag-out body-slammer, with a pungent vinegar blast that is not for the faint of heart (or of sensitive taste bud). While I had no trouble crushing the whole cup, the creamy coleslaw lovers at the table couldn't handle to potent punch, and quickly pushed it aside. Nick's slaw is clearly not for everyone.
The fish came quickly thereafter and was hot as can be. After the soup, rolls, and slaw beforehand all that was left for the finale were three big pieces of fish, a small side plate of fries, and cup of tartar. While I would still much prefer the lake perch of yesteryear, the ocean perch was really good. The fillets were thick and meaty, without being overly fishy tasting. They sported a light and crumbly breading that really stood up well to the perch without overwhelming it.
Following the fish was a Spartan portion of beer battered fries which were delicious and crispy. The perfectly cooked potatoes were simply superb with the only downfall being their scant numbers. Nick's tartar was, and always has been, right on the money. It is the consummate sauce that is thick and creamy, just as it was meant to be.
What can you say? Nick's is a cool place, and must be doing something right to be where they have been for all these years. Clearly they have a formula which involves keeping everything in moderation, especially prices. While I can't say I blame them, and they actually pulled off the ocean perch transition pretty well, I would still rather pay a little more for the real deal. Overall, we still recommend the perch Fish Fry at Nick's, but can't help but feel a little something has been lost.