Villa Tap

The classic Villa Tap Fish Fry goes for $14.25 which lets you select from lake perch, bluegill, or walleye. There is also cod available, but with these three options I would literally never go for cod...ever. All things at the Villa begin with the lake perch and Chico lays them out in a teepee of terrificness...or terrificosity...or some other form of terrific. These are real deal yellow perch which vary in size according to what is in stock. They are mostly fat and plush, always flaky, and never greasy. The breading is loaded to the gills with flavor and works as well on the sunfish as it does on the perch. Speaking of the sunfish, they are a little more fishy than their freshwater brethren, but with a breading with so much seasoning the essence is offset nicely.

At the VT the focus is on the fish so the fact that freezer fries come with is no big deal. They serve as the straw bed to the cattle, giving the fish a nice place to rest and lending support to ease the load. They are there to comfort and make a space, but not to draw attention. All they need to be is well-fried, and they are every time.

Great fish deserves a great tartar and the big, bold blend at the Villa has plenty of sass to balance the overtly seasoned perch and bluegill. It's some of the best you're going to find.

Of course, before any of this happens some slaw and roll will come your way. The roll is just a roll, but slaw seems to keep improving incrementally over time. A sesame seed here, and a hint of horseradish there make for a more interesting mix that kicks the diversity quotient up a notch.

I do love the Villa Tap, but at this point I only go for lunch. Sometimes it's just too busy at night and right now we just can't deal with that. Luckily, the same fish they serve after 4:00 is available for lunch so I never feel left out. Overall, we still highly recommend this Fish Fry and consider it our go-to at this point. It's close to home and it's great so why wouldn't it be?

The classic Villa Tap Fish Fry goes for $14.25 which lets you select from lake perch, bluegill, or walleye. There is also cod available, but with these three options I would literally never go for cod...ever. All things at the Villa begin with the lake perch and Chico lays them out in a teepee of terrificness...or terrificosity...or some other form of terrific. These are real deal yellow perch which vary in size according to what is in stock. They are mostly fat and plush, always flaky, and never greasy. The breading is loaded to the gills with flavor and works as well on the sunfish as it does on the perch. Speaking of the sunfish, they are a little more fishy than their freshwater brethren, but with a breading with so much seasoning the essence is offset nicely.

At the VT the focus is on the fish so the fact that freezer fries come with is no big deal. They serve as the straw bed to the cattle, giving the fish a nice place to rest and lending support to ease the load. They are there to comfort and make a space, but not to draw attention. All they need to be is well-fried, and they are every time.

Great fish deserves a great tartar and the big, bold blend at the Villa has plenty of sass to balance the overtly seasoned perch and bluegill. It's some of the best you're going to find.

Of course, before any of this happens some slaw and roll will come your way. The roll is just a roll, but slaw seems to keep improving incrementally over time. A sesame seed here, and a hint of horseradish there make for a more interesting mix that kicks the diversity quotient up a notch.

I do love the Villa Tap, but at this point I only go for lunch. Sometimes it's just too busy at night and right now we just can't deal with that. Luckily, the same fish they serve after 4:00 is available for lunch so I never feel left out. Overall, we still highly recommend this Fish Fry and consider it our go-to at this point. It's close to home and it's great so why wouldn't it be?

Canadian Lake Perch is back in Chico's possession and I didn't hesitate in ordering it. Usually $14.50 gets you five fat fillets, but today it was six smaller swimmers. I assume it has to do with the perch shortage we experienced last year, the results being younger, smaller fish, but more of them. Regardless of their stature, they were no less enticing. The supple, flaky meat pairs perfectly with the Villa's hallmark breading making for fish of unrivaled delectability.

Usually the Villa piles on the fries but the portion today wasn't much more than a handful. They were the same as always - freezer fried perfection - but there were just less of them. The tartar was also the Villa standard and it featured the smooth creaminess that everyone likes. It's big and bold and has enough pop to punch the zesty fish right in its ugly mug.

Grandma's basic bun comes before the fish as does Chico's basic slaw. Neither of them leave an impression, but both of them do their job. Kind of like...a...a...a street sweeper? Yeah, a street sweeper. That'll do.

It's no secret the Villa Tap has some of the best fish in town, and apparently Madison has gotten wise to it. The tiny bar, and their tiny parking lot overflow on Friday nights resulting in long waits and a dog-eat dog (or fish-eat-fish as it were) mentality. For this reason I usually come in for lunch when the same fish is one the menu but the seating is much more available. Overall, we highly recommend this Fish Fry and find that it's basically our default at this point. I mean, it's just too good not to be.

By now you know that the $14.75 lake perch at the Villa is some of the best fish Madison has to offer despite the fact that it comes "Tavern Style." Tavern Style in this case just means it's a bare bones Fry with no real options outside of the fish itself (cod, lake perch, bluegill, or walleye). The real deal lake perch fillets are the fattest Chico can find, and bring their A-game each and every Friday. It's nearly impossible to find a tastier fish in this or any area thanks to the flaky fish and the heavily seasoned breading.

The tartar at the Tap is as thick and zesty as any you will find, and clings like crazy. For Tavern Style, this stuff is straight outta the supper club. Freezer fries form a pad for the fish to fall on and are nothing special, beyond the frying mastery the owner applies to them. The rolls are regular (mine was pretty smashed today), and the slaw is standard so both fit the "this is just a Tavern Style Fish Fry" mold well.

The Villa Tap has been one of our favorites for quite some time now and the fact they put up wait list for people to fill out on Friday nights makes it clear that the rest of Madison is on the same page. Overall, we highly recommend this Fish Fry and will keep coming back until death do us part.

We had some friends heading to a Brewer’s game and they offered us a couple seats. I realized The Crew was out of contention but any excuse to go to Miller Park is a good one so I agreed and figured it would just mean eating Fish Fry a little earlier than usual. The Georges rolled into town around 4:30 and since we needed to be quick I offered up two nearby establishments for dinner, one being the Northside VFW and the other being the Villa Tap. They chose the “dive bar” option over the “VFW” option so we headed to the Villa.

We pulled in just before 5pm and headed into the dimly lit tavern, our ears alive with the sounds of some serious Ozzy on the stereo. We grabbed three open seats at the bar and ordered a round of drinks from the bartender/waitress. Since it was before 5pm I asked her how long until we could get a couple orders of lake perch and she said she would put it in as soon as she could. As we sat back to sip our beers she brought over a little basket of bread and a couple bowls of slaw, I would say it was plenty soon.

I started my warm up with the slaw ASAP because I was absolutely starving. While it wasn’t great it was easily edible as was the bread which was a very plain-Jane white roll. Within 5-7 minutes the fish was fried and served to us boiling hot. My hunger stepped to the plate.

I wound up and fired my first pitch immediately by grabbing a perch filet with my hands only to find it so hot and delicate that trying to hold the fish and dip it became a futile endeavor. I eventually settled on a hands and fork combination that worked well and enabled me to get the proper fish/tartar ratio on each and every bite. There is no other way to describe the perch than fantastic. All three large pieces were fried perfectly and totally greaseless. It was incredibly light and flaky with a seriously light “breading”. If you don’t like “fishy” tasting fish that this stuff is for you. It was simply delicious, end of story. Strike 1!

The French fries were also right over the fat part of the plate. The plentiful, skin-on potatoes were well salted and fried to near perfection. Strike 2! Striking out a big timer like my hunger isn’t always easy and the last pitch was a bit of curve ball. The tartar was a nice a thick mix which was a little sweet but still very good. However, it wasn’t overly plentiful and by the end I was doing some serious scarping. Regardless it caught the edge of the plate and brought the slugger down. Strike 3!

Thanks to a couple good warm up pitches I had no trouble sending my hunger back to pine. The lake perch was simply outstanding and possibly the best out there. One of the Georges also thought it was probably the best he had ever had. The fries were excellent and the tartar was the capper to a great Fish Fry. The only complaint I really have is that the fish is so good I just want more and more even if I am full. I can easily highly recommend this Fish Fry especially when you consider we were in and out in less than 30 minutes! I will be back for this “Tavern Fish Fry” many times to come.

While we did miss the top half of the first inning the Brewers went on to win the game. What’s more, we got to see Hoffman come in and take down the Astros just like the Villa Tap took down my hunger, 1-2-3. Ozzy at the Villa Tap and Hells Bells at Miller Park, what more could a Wisconsinite ask for on a Friday night?

On Friday their parking lot overflows and chokes the residential streets to the South and West of Packers Avenue. Inside the tiny bar things get cramped and wait times for dinner get long. What could be the cause of all this chaos? Is it just people cutting loose after a long work week? Is it superb happy hour specials? Is it the friendly bartenders that people just can't wait to tip? Well, maybe those things are a part of it, but the Villa's Friday Fish Fry special is definitely the catalyst.

Eastsiders flock to the bar like mosquitos to a bug zapper and with good reason - Chico's has some of the best fish in the city. Even westsiders seem to come out of the woodwork for the delicious lake perch, walleye, bluegill, and cod. While Chico's claim to fame is the perch, the same breading graces them all so there is a consistency no matter which you choose. The filets are always fried to perfection meaning they are never dried out, or greasy. This is the result of a true fry master at work.

The number of fillets vary based on the size in stock, but our recent trip yielded six perfectly-seasoned perch which formed a tantalizing teepee atop a hefty handful of freezer fries. The fries, while not unique, are fried as well as the fish and make for an unassuming accompaniment.

Ensuring the fish is all it can be is an idyllic tartar that pushes the nearly perfect perch a tiny bit further up the ladder. The best tartars are thick, creamy and zesty, and that's Chico's mix in a nutshell (although not literally in a nutshell, that would be weird, it's in a cup).

Of course, no traditional Fish Fry would be complete without some coleslaw and a roll, and the Villa's duo come before any of the fried goodies. The roll is as basic as the come, not made in house (it's a bar not a bakery), and not unique in any way (it doesn't need to be), but it gets the job done. The slaw is also straightforward, a Sysco standard if ever there was one, but again, it just does what it supposed to do. These are the table setters, the equivalent of the one and two hitters in a lineup, and their job is just to get on base and let the big boppers do what they do. Runs are scored at the Villa, you can bet on that.

If a dead horse has ever been beaten, we've taken it to new levels with our love of the lake perch at the Villa. We know it, and we don't care one bit; this stuff is simply outstanding. Overall, we highly recommend this Fish Fry and will keep coming back as often as is humanely possible.

We had a group of eight this Friday and arrived for our round at 4pm. It wasn't too busy that early so we grabbed a drink and a big booth in the back. It took a bit longer to get our perch than we expected but once it came it was excellent as usual.

There were six fillets on this plate and each was 100% real deal lake perch. Chico's perch is simply the best around and made ever better by the thick and potent tartar. Plenty of freezer fries made a lavish setting for the fish and were perfectly fried as per usual.

The dinner roll is a bit above average as is the slaw but neither of which blow your doors off. They do their job, nuff said.

We arrived at the all new "Chico's Villa Tap" after getting the cold shoulder at The Willows and it was extremely refreshing to walk in and be greeted with a "How ya doin'" and a smile instead of "IDs!" and a scowl. The two of us sat right and the bar, got a pitcher of beer, and put our orders in for fish as soon as the friendly bartender got done "introducing" the options to us.

We all know that the lake perch at the Villa Tap is some of the best fried fish on the face of God's green Earth, but Chico recently added walleye to the entourage, and we just had to give it a whirl. Before the freshwater duo would make its way to us, we were treated to the Villa Tap's standard coleslaw and dinner roll combo, which is the same as it ever was - the slaw creamy, and the roll roll-y. No change from Chico on this front.

Our $12.50 platters arrived shortly thereafter and were piping hot. I wasted no time and tore into my large walleye fillet with both hands. Like the perch we've come to know and love the walleye was simply superb. Not only was the fish itself thick and meaty, but it sported the same ultra-flavorful breading as its aquatic brethren. The resulting flavor combo was out of this world, with moist, flaky fish, pairing flawlessly with the KFC-like coating. It was so good that it practically flew off my plate, leaving me (and the bartender) wondering exactly what happened. It was glorious.

Jer offered up a piece of the perch, which I of course pounced on. While the walleye was nothing less than spectacular I would have to say the perch was still a little better (which is really saying something). It was exactly what we have come to expect from The Tap and we were pleased to see that Chico hasn't tried to up the ante. I mean, what could he even do? The fish is damn-near perfect as is.

While the fish conformed to standard set by the previous owner the Julienne-cut fries were a departure from what we have come to expect - but in a good way. These new skin-on spuds were better than the crinkles of old, but while the taste was improved the portion was downsized to an adequate number rather than an alarming amount. In this case, Chico chose quality over quantity, which is six of one, half dozen of the other in our book.

Apparently this book of Fish Fry has gotten around and the updates at the VT reflect that fact. The Tap sauce of old was a pungent blend, with a much larger than average portion of relish. Chico has scaled the relish quotient back some and placed a new, thicker, mayo-heavy tartar in its place. This new breed was just about perfect, fully complementing the fine fish and making it something more than just fired slab. Simply superb.

What can we say? This was another amazing experience at the Villa Tap, made all the more enjoyable when compared to the shoddy treatment we received prior to it. The fish is above reproach; whether you pick the perch, or are in want of some walleye, you can't go wrong. One thing we did notice is that the bar seemed unusually empty for 7:30 on a Friday, but we assume it has to do with the ownership change and the fact that some of the old regulars probably moved on. Oh well, it's no skin off our nose as long as they stay the course on Friday and keep serving that fantastic fish. Overall, we cannot recommend this Fish Fry highly enough, and who knows? If the old regulars have moved out maybe it's time for MFF to move in? We'd at least have one of the best Fish Frys in Madison each and every Friday and some friendly folks to serve it up, we know that much.

iViva la Chico!

We arrived at the all new "Chico's Villa Tap" after getting the cold shoulder at The Willows and it was extremely refreshing to walk in and be greeted with a "How ya doin'" and a smile instead of "IDs!" and a scowl. The two of us sat right and the bar, got a pitcher of beer, and put our orders in for fish as soon as the friendly bartender got done "introducing" the options to us.

We all know that the lake perch at the Villa Tap is some of the best fried fish on the face of God's green Earth, but Chico recently added walleye to the entourage, and we just had to give it a whirl. Before the freshwater duo would make its way to us, we were treated to the Villa Tap's standard coleslaw and dinner roll combo, which is the same as it ever was - the slaw creamy, and the roll roll-y. No change from Chico on this front.

Our $12.50 platters arrived shortly thereafter and were piping hot. I wasted no time and tore into my large walleye fillet with both hands. Like the perch we've come to know and love the walleye was simply superb. Not only was the fish itself thick and meaty, but it sported the same ultra-flavorful breading as its aquatic brethren. The resulting flavor combo was out of this world, with moist, flaky fish, pairing flawlessly with the KFC-like coating. It was so good that it practically flew off my plate, leaving me (and the bartender) wondering exactly what happened. It was glorious.

Jer offered up a piece of the perch, which I of course pounced on. While the walleye was nothing less than spectacular I would have to say the perch was still a little better (which is really saying something). It was exactly what we have come to expect from The Tap and we were pleased to see that Chico hasn't tried to up the ante. I mean, what could he even do? The fish is damn-near perfect as is.

While the fish conformed to standard set by the previous owner the Julienne-cut fries were a departure from what we have come to expect - but in a good way. These new skin-on spuds were better than the crinkles of old, but while the taste was improved the portion was downsized to an adequate number rather than an alarming amount. In this case, Chico chose quality over quantity, which is six of one, half dozen of the other in our book.

Apparently this book of Fish Fry has gotten around and the updates at the VT reflect that fact. The Tap sauce of old was a pungent blend, with a much larger than average portion of relish. Chico has scaled the relish quotient back some and placed a new, thicker, mayo-heavy tartar in its place. This new breed was just about perfect, fully complementing the fine fish and making it something more than just fired slab. Simply superb.

What can we say? This was another amazing experience at the Villa Tap, made all the more enjoyable when compared to the shoddy treatment we received prior to it. The fish is above reproach; whether you pick the perch, or are in want of some walleye, you can't go wrong. One thing we did notice is that the bar seemed unusually empty for 7:30 on a Friday, but we assume it has to do with the ownership change and the fact that some of the old regulars probably moved on. Oh well, it's no skin off our nose as long as they stay the course on Friday and keep serving that fantastic fish. Overall, we cannot recommend this Fish Fry highly enough, and who knows? If the old regulars have moved out maybe it's time for MFF to move in? We'd at least have one of the best Fish Frys in Madison each and every Friday and some friendly folks to serve it up, we know that much.

iViva la Chico!

The lake perch at the Villa Tap is really something special and arguably the tastiest fried fish the world has ever known. It all starts with fat, meaty fillets of Canadian Lake Perch which the owner/frymaster, Chico, dredges through his souped-up seasoning. He then fries them for just the right amount of time in scalding hot oil which makes the breading crispy and the fish supple yet flaky. The resultant taste is nothing short of miraculous blending the subtle sweetness of the fish with the in-your-face spiciness of the breading.

The rest of the items that surround the fish are fairly standard, save for the tartar sauce. The sauce is a thick a zippy rendition that complements the fish quite well. While a wimpier sauce would be lost in the shuffle, this mix has plenty of punch to keep the perch in check.

The fries are basic freezer fries although they do have the skins on. If nothing else there are plenty of them on the plate which ensures they last until the fish is gone.

A regular roll and a some standard slaw round out this Fish Fry and do what they need to do but not much else.

In our opinion the Villa Tap is a great place that becomes truly special when Friday rolls around. The lake perch is just too delicious too pass up and even though you don't get a lot else for your $14.50 the perch is so good that it really doesn't matter. Overall, we highly recommend this Fish Fry and will come back anytime we're feeling special.

A crew of co-workers and I pulled into the Packers Avenue pub just after the noon hour and were greeted by a larger than expected crowd. Since it was busy and we were five-strong we were forced to grab a high-top table in the "back room" and wait for the waitress to come find us. Luckily, there was another table back there that she was taking care of so it didn't take long for her to realize we'd arrived and come over. (Aside: Back in aught-eight when we started coming to the Villa they didn't even have waitresses, and if you found yourself in the back you could sit back there all day and all night without so much as a glace from the bartenders - the addition of waitresses on Fridays marks a significant milestone in the evolution of the Villa).

It's pretty evident that the lake perch at the VT is becoming increasingly popular. Every Friday night tickets line the strip atop the fryer to the point where there is actually a hearty wait for fish. For the impulsive eater (like us) there is respite from the madness - perch and walleye are available for lunch now! While there is no break on the price (or the portion for that matter) who really cares? I didn't think twice about it and welcome the opportunity to have some of the best fish around for this early in the day.

Pre-perch you'll receive some Tap coleslaw and bakery-fresh(ish) bun. The slaw is usually a little runny, but always has a nice zip and does a good job setting the table for the fish. The roll is just a standard white dinner roll, and really nothing special, but hey, nothing special is still better than nothing at all.

Our perch plates came about 10 minutes after the slaw and roll, and were screaming hot. As per usual, the fish was simply superb. It was moist and flaky, and featured the Villa's signature breading which just can't be beat. It clings effortlessly to the five fat fillets and virtually screams "eat me!"

Claiming the Best Condiment in a Supporting Role was the Villa's homemade tartar sauce. Its performances are commonly called "thick," "zesty," and "unpretentious," and today was no exception. The master played its part perfectly, giving its all for the star of the show and asking nothing in return.

While the French fries at the Villa haven't totally emerged from the freezer, they are pretty much on the precipice. The skin-on spuds are basically as good as you can get for a frozen fry and Chico knows how long to fry them such that they are crispy on the outside, plush on the inside, and don't taste fishy.

What can I say? This is one of my favorite Fish Frys and it just keeps getting better. It has really developed over time, becoming more than just great fish with a bunch of so-so stuff around it. Today it constitutes a complete Fish Fry - one that is well worth the price and the drive. Overall, we highly recommend the lake perch at the Villa Tap - it's a meal fit for the Homo sapien in us all.

iViva la Villa!

I really couldn't be happier that suppliers are once again able to meet Wisconsin's insatiable appetite for the most traditional of Fish Fry fish. It has been far too long since Chico was able to get it in stock and I can only hope there isn't a repeat of this in scenario in years to come. It's been a difficult few months. Simply devastating to be honest.

Chico's lake perch ain't cheap, but I also don't really care. I'll gladly pay $14.50 for anything that tastes this good. The Canadian critters are flaky and supple, and carefully coated in Chico's signature breading. This stuff is simply amazing, and tastes like KFC's secret recipe on steroids. It's so flavorful that I'm sure there's no way it can be good for you, but then again, I don't really care. I'm drooling just thinking about it.

Nothing else in this Fish Fry is on the same level as the fish, although they are all they can be - starting with the French fries. Chico's fries come straight out of a big brown bag from the freezer and while the skin-on spuds are nothing special in that regard, they are as well-fried and as well-salted as can be. The fry master shows his skill here.

There is just something about homemade tartar that makes it stand out and Chico's blend is thick and pungent. It stands up to the fish as well as any sauce could.

The dinner roll at the Villa is nothing special, but why should it be? This isn't a bakery after all. Likewise, the slaw just kind of does its thing although it does seem to be getting incrementally better over time.

I've said it before and I'll say it again, the lake perch at the Villa Tap is in the running for the single tastiest fish available in Madison. It's just incredibly delicious and I couldn't care less what exactly makes it so. Overall, we highly recommend this Fish Fry and couldn't be happier to see the perch return to the Tap. iViva la Villa!

Also got to sample a chunky cube of cod from the kid's plate. Not as amazing as the perch, but still highly recommendable. It's hard to fry fillets this fat, but Chico handles it with ease. He's the master. Come get some. Perch, bluegill, walleye, cod, and shrimp. You just can't lose.

Also got to sample a chunky cube of cod from the kid's plate. Not as amazing as the perch, but still highly recommendable. It's hard to fry fillets this fat, but Chico handles it with ease. He's the master. Come get some. Perch, bluegill, walleye, cod, and shrimp. You just can't lose.

This was just another classic Villa Fish Fry. The fish was "perchfect," the tartar was flawless, the fries were fine, the dinner roll was as soft as a baby's bottom, and the slaw was creamy and zippy.

I love taverns. I love Fish Fry. I love the Villa Tap's Tavern Fish Fry. End of story. Highly recommend.

Oh, also, it gets nutty busy at the Villa after 4:30 on Friday now. Like 2+ Hr wait nutty. If you like waiting and drinking, by all means, do it. But if you're like me (rolling with children) go for lunch instead.

We were heading out of town at noon, so I scooped up the little man and headed to the Villa around 11:00. We had the typical perfect perch with a side of fries. These perch were real fat ones, complete with that spicy breading that is just to die for. Best of the best, you say? Prove me wrong, I say...

Fries were a change-up. No longer skin-on spuds, but a dash of season salt perked the plain Juliennes up just enough. Look up tartar sauce in the dictionary and this is the picture you'll see. It's ideal. It improves a fish that's impossible to improve upon...figure that one out, 'cause I can't.

The Villa slaw has always been good, but this one seemed new. It tasted fresh, was not as creamy as were accustomed to, and in all honesty wasn't quite as enjoyable for me. However, the rolls were definitely a new breed. These weren't grandma's old dinner roll anymore. They were rounder, denser, more consistent, and crustier. In a word, they were delightful and a vast improvement. Let's hope Chico sticks with it.

New rolls? Good. New slaw? OK. New fries? whatever. Same old tartar and perch? Hallelujah!!! In all honesty this one is all about the fish (which is what any good Fish Fry should be about), and to that end the Villa nails it. Overall, we highly recommend this Fish Fry and really do think it's the best lake perch anywhere. Sorry, other guys.

Today was a perch day and if you've never had this perch you've missed out on one of life's simple pleasures. It runs just under $15, which you might think is pricey for a tavern, but believe you us, it's worth every damn penny. Chico does perch right and doesn't compromise when it comes to quality. He only gets the genuine article and will take it off the menu before he opts for the cheaper stuff like some places are doing these days. His are 5-6 real deal yellow perch fillets that come dusted with perfectly balanced breading that clings to every square inch of the fillet. This stuff is so tasty it's damn nearly impossible to put into words. You really do just have to try it for yourself.

The rest of the Fish Fry is pretty average, save for the perfectly thick, creamy, and potent tartar that sets the fish off like a bottle rocket. The fries are from the freezer, but well fried. The slaw is from a jug, but well creamy. And the roll is from a bag, but baked the morning of.

The perch at the Villa is probably the tastiest single fish we've eaten anywhere. No, it's not the best Fish Fry anywhere, but if we're just talking about the fish part of the fry there aren't many in Chico's league. Overall, we highly recommend this Fish Fry and will be back any time we need a quick and delicious Fish Fry for lunch. Now dinner? Ha, dinner is a different story altogether. Get there early, or get there late, or you'd better be willing to have a drink or two. It turns out we're not the only ones who think pretty highly of this Fry.

Regardless of what it covers, the Villa's breading is incredible. It makes perch perfect, walleye wonderful, and the bluegill beautiful. 10 or so bountiful fillets vary in size, but are consistently delectable. They are oh so flaky, oh so smooth, and oh so delicious. Bluegill can get fishy tasting and rubbery, but not this stuff; it's a delight to eat and sure to please.

Fry master Chico turns freezer fodder into gastro gold and where a big brown bag a fries might be some cook's downfall it only emphasizes his talents. The spuds are perfectly salted and satisfyingly crisp making for a fine accompaniment for the saucy fish. And while we're on saucy stuff, check out Chico's thick and zesty tartar. It's as good as it gets.

The Villa's slaw is the basic creamy variety, and the dinner roll is just a roll, but they're just role players (no pun intended) and do exactly what they should and nothing more.

While we can't wait for the perch to return to the plates at the Villa, the bluegill is filling in for its friend quite admirably. While the fillets are smaller, there are a lot more of them to love which actually increases the fish:breading ratio. Overall, we highly recommend this Fish Fry and are glad to hear that it's going to stick around. There is no such thing as too much freshwater fish.

As per usual, this perch was nothing less than outstanding. It's 100% the genuine article (real deal yellow perch) and I know for a fact Chico would never settle for anything less. It's fried to perfection - crunchy on the outside, supple on the inside with nary a drop of grease to be found. The breading is ideally seasoned, dancing with the sweet fillets in perfect harmony. It's a beautiful thing to witness but even better to taste.

Chico is equally savvy with his salt shaker when it comes to the fries, while the tang of the tartar takes the perch to a whole other level. The roll is a noticeable step up from the basic bun, and the slaw does what it is supposed to do without trying to usurp the perch's powers. Of course, I couldn't help but tack on a couple jumbo shrimp because why the hell wouldn't I? They can be had a la carte, and are incredible in their own right.

Today was a perch day and if you've never had this perch you've missed out on one of life's simple pleasures. It runs just under $15, which you might think is pricey for a tavern, but believe you us, it's worth every damn penny. Chico does perch right and doesn't compromise when it comes to quality. He only gets the genuine article and will take it off the menu before he opts for the cheaper stuff like some places are doing these days. His are 5-6 real deal yellow perch fillets that come dusted with perfectly balanced breading that clings to every square inch of the fillet. This stuff is so tasty it's damn nearly impossible to put into words. You really do just have to try it for yourself.

The rest of the Fish Fry is pretty average, save for the perfectly thick, creamy, and potent tartar that sets the fish off like a bottle rocket. The fries are from the freezer, but well fried. The slaw is from a jug, but well creamy. And the roll is from a bag, but baked the morning of.

The perch at the Villa is probably the tastiest single fish we've eaten anywhere. No, it's not the best Fish Fry anywhere, but if we're just talking about the fish part of the fry there aren't many in Chico's league. Overall, we highly recommend this Fish Fry and will be back any time we need a quick and delicious Fish Fry for lunch. Now dinner? Ha, dinner is a different story altogether. Get there early, or get there late, or you'd better be willing to have a drink or two. It turns out we're not the only ones who think pretty highly of this Fry.

While the fish at the Villa isn't cheap it's so tasty that I really don't care how much it costs. It's "Tavern Style" so you expect simplicity and simple is exactly what you get. While the fish is busy frying there is some coleslaw and a dinner roll to pass the time. The slaw is zesty, although a bit heavy on the caraway seeds (at least I think they're caraway although I'm no seed expert, all I know is they get stuck in my teeth like a sumbitch). The roll is the most basic you will find, but at least it's present which you don't always find at the more informal Frys.

If Chico isn't too busy behind the fryer your fish will come in a flash (mine always does). The plate will arrive piled high with five fat perch laid lovingly over a battalion of fries. These are some of the moistest perch on the planet and come coated in a mouthwatering (some would say KFC-like) breading that really does the job. It's a flavor combo I simply can't get enough of.

The Villa is a small bar with a small kitchen (if you can even call it that). Since there's no room for a bunch of fancy prep the potato options are limited to fries or baked. While the baked has eluded me (I assume it's fairly standard) the freezer fries haven't, and play their part well. The key to these spuds is that they are fried for just the right amount of time and salted while still glistening.

A big, thick, creamy tartar stands toe-to-toe with the ultra-seasoned fish and doesn't back down a bit. It's a real powerhouse of a sauce and even though it's not necessarily needed it makes the fish shine even brighter when applied.

The Villa Tap is an itty-bitty tavern that some would call dark and dingy. While that might be a problem for them it suits me just fine since I grew up with these kinds of places and have grown to appreciate their unique character (and characters). It has a small-town feel but is right in the city I know and love. Overall, we highly recommend this Fish Fry and think it's one of the best Madison has to offer at any price.

I am spoiling myself with this perch, which, for my money, is the best around. It's so light, and the breading so flavorful, that I'm not sure how it could get any better. I also tacked on a shrimp for $3.50 and the colossal critter was every bit as good as advertised.

Plenty of fries formed a plush thrown for the regal perch, and the tartar gilded the supple fillets in zesty goodness.

The slaw is always satisfying, and the roll is a significant step up from grandma's basic bun. My @buffalotrace OF sour was also superb and cleansed my palette in between bites beautifully.

2/25/2011
5/14/2010
10/23/2009
9/18/2009
4/17/2009
11/21/2008

This visit to the Villa was no different from any of those listed above. The perch was superb (we even got six fillets instead of the typical five), the sides were adequate, and service was friendly. They were complimented by the fun and lively atmosphere at the Tap which always helps to make for a great Fish Fry experience. And that's the way it is.

Lake perch is essentially unavailable in the Madison area right now, but there aew plenty of fine substitutes if you know where to look. The Villa Tap has always had amazing walleye alongside the perch, but being the savvy entrepreneur he is, Chico simply brought in a freshwater fallback to fill the perch's substantial shoes. Bluegill is available for a limited time only and has all the hallmarks of greatness.

The bluegill goes for $13.50 and like the pricier perch is worth every dime. While some people find the subtle fishy flavor of bluegill off-putting it is muffled by the Villa's signature breading making it pretty much indiscernible. The 10 fillets are very light and smooth and serve as a great surrogate for the prominent perch. Obviously, Chico will get the perch back ASAP, but as long as the bluegill is available fans of freshwater fish have a suitable alternative. Of course, there is always the $14.50 walleye fillet as well which shares the beautiful breading and is oh so flaky, and oh so delicious.

Chico is a master of the deep (fryer) and despite the fact that the fries come straight from the freezer they are tasty. They are fried to perfection and that's all there is to is. The tartar at the Tap is also does as well as can be expected and offers a thick and creamy texture to go along with a pop that can't be beat. It makes the fish better, and when fish is already this good that is tough to do.

Before the fish finds its way to the table a basic dinner roll and a cup of slaw will. The dinner roll is just that, while the slaw is the de facto standard. Nothing more, nothing less out of these two.

When we got wind of the perch shortage we had a feeling that that it was going to hit Madison hard. To this point it hasn't been as devastating as we thought it might be, and rumor has it the perch are swimming again, but even if it takes another few weeks Chico has plenty to fall back on. Overall, we highly recommend both the temporary bluegill and the indispensable walleye at the Villa Tap, and while we kinda feel bad ranking the bluegill so high (since it won't be sticking around) it's just too good not to.

While that declaration might not be all that surprising, this one might be - I got the walleye instead of the perch on one of the trips! Shocking. I know. However, if you would have seen this walleye fillet, you might have been persuaded to branch out too. I kid you not, this behemoth may well have been the single largest walleye fillet I've ever seen (or eaten) at a restaurant. It was gargantuan. It hung over the plate (on both sides) and was somehow perfectly fried. The thin part of the fillet on the underside of the fish was crisp and the thick parts nearest the ribs were still moist. It was basically a work of art and one I should have had reservations about eating (but didn't). Perhaps the most remarkable part of the whole thing was that the breading could still be tasted despite the egregious amount of meat. A wimpier breading would certainly be lost but this stuff kept pace and made the fillet one for the record book. Damn it was good.

The perch on the other trip was basically what we've come to expect - excellence without fanfare. Sure, this plate wasn't laid out as pretty as normal but all else was as you'd expect. It's just good stuff, and anyone who would argue that is lying. Simple as that. Eat it. Love it. I do.

Everything else was the standard VT and I've expunged it's virtues many times over. Banging tartar. Standard slaw. Basic bun. End of story.

While I could go on and on about Chico's fish there really isn't a reason to. If you don't believe the dozens and dozens of reviews so far there is nothing I could say to persuade you now. Overall, we highly recommend this Fish Fry and love just about everything about it, specifically that massive walleye fillet. $hit, that thing was enormous...I mean, who gets that? It's ridiculous.

Tavern life is a big part of Wisconsin culture with the local watering holes serving as the nucleus of many small towns "Up North". These taverns offer cold beer, a friendly ear, and some of the best fried foods you are going to find. Of course, if you're in Wisconsin and food is frying you're going to find fish.

If you ask a Fish Fry purist (and believe me they are out there) what kind of fish they expect at a Fish Fry the answer will invariably be lake perch. This makes sense since at one time the perch were locally caught and abundant. However, long gone are these days and the perch of today is mostly trucked in from Canada and other foreign locales. That's not to say you can't find local lake perch, but you're not going to find them in many restaurants this side of Door County. Thankfully, when done right, even frozen lake perch is amazing and nowhere is this better demonstrated than The Villa Tap on Madison east side.

The Villa Tap is a classic Wisconsin tavern set right in the middle of the state's second largest city. Here the ceilings are low, the music is pumping, and the fish is flowing. For $12.50 you will get five large lake perch fillets coated in a thin, flavorful breading that will almost make you forget you're eating fish. The perch will be moist and succulent, clearly of the highest quality and definitely not what you'd expect to find at a local tavern. It might actually be the tastiest fish we have ever had - and that is saying something.

The fish will be bolstered by a smooth and creamy tartar which will add a little zip to the fish without making you think much about it. Your only potato choice will be between freezer fries and baked, but the fries will be about as good as you can expect. The portion will certainly satisfy, and the spuds will be well-fried so you can't complain too much. After all, you're here for the fish, the rest is just icing on the cake.

A cool and crisp coleslaw will keep your interest, but won't thrill. Nor will the plain old white roll, but like we say, this is a bar... you're here for the fish, not the amenities.

While the Villa Tap isn't classy it oozes the classic Wisconsin atmosphere. It will be dark inside, the ceilings are low, the vibe is mellow but vibrant, and the fish is flowing. It is exactly what a Fish Fry should be - unpretentious, simple, and delicious. What's more, if you happen to be coming or going to the airport on a Friday it is literally the closest Fish Fry available. Take a chance on the Villa Tap. We promise, this is one you'll remember.

Inside Tip: Add a shrimp (or two)...
The walleye at the Villa Tap is also superb, as are the Old Fashioneds which are muddled before your eyes. What's more, Chico lets you add any number of his delicious fried shrimp to the meal at any point for $2.50 apiece.

*The Villa Tap is on Madison's east side. A fantastic west side alternative is Sweeney's Oakcrest Tavern.

Next: Breaded haddock at the Dorf Haus.

Previous: Beer battered cod at the Owl's Nest.

While that declaration might not be all that surprising, this one might be - I got the walleye instead of the perch on one of the trips! Shocking. I know. However, if you would have seen this walleye fillet, you might have been persuaded to branch out too. I kid you not, this behemoth may well have been the single largest walleye fillet I've ever seen (or eaten) at a restaurant. It was gargantuan. It hung over the plate (on both sides) and was somehow perfectly fried. The thin part of the fillet on the underside of the fish was crisp and the thick parts nearest the ribs were still moist. It was basically a work of art and one I should have had reservations about eating (but didn't). Perhaps the most remarkable part of the whole thing was that the breading could still be tasted despite the egregious amount of meat. A wimpier breading would certainly be lost but this stuff kept pace and made the fillet one for the record book. Damn it was good.

The perch on the other trip was basically what we've come to expect - excellence without fanfare. Sure, this plate wasn't laid out as pretty as normal but all else was as you'd expect. It's just good stuff, and anyone who would argue that is lying. Simple as that. Eat it. Love it. I do.

Everything else was the standard VT and I've expunged it's virtues many times over. Banging tartar. Standard slaw. Basic bun. End of story.

While I could go on and on about Chico's fish there really isn't a reason to. If you don't believe the dozens and dozens of reviews so far there is nothing I could say to persuade you now. Overall, we highly recommend this Fish Fry and love just about everything about it, specifically that massive walleye fillet. $hit, that thing was enormous...I mean, who gets that? It's ridiculous.

For most Fish Fry eaters dive bars like the Villa Tap are not the first kind of places to come to mind when they think about a great meal. The savvy Fish Fry veteran knows better and whenever we are in a hurry and need to get some quick fish the Villa Tap comes to the forefront of our brains. Their "Tavern Fish Fry" is a no-nonsense affair and is always fast if you don't have a lot of time to spend eating dinner. Since Jer happened to be in a hurry (and had never tried the Villa), I figured what the hell... and away we went. The Villa is a tiny place and the clientele is "eclectic," but don't let that deter you; the folks within are friendly and the fish is well worth any misgivings you may have. We headed right into the dimly lit pub and found a spot, in the corner nearest the fryer.

The lake perch special is served after 4pm and for your $12.50 you receive the standard Friday fair: a decent portion of perch, a stack of fries, some homemade tartar, a packaged dinner roll and some slaw. The slaw and roll hit the table prior to the fish and concurrently with our pitcher of Spotted Cow. The beer was cold and crisp as was the coleslaw which could well have been Sysco, but I didn't really care. It was still pretty tasty and was probably a little better than the standard dinner roll. While some people might be a little put off by this average fare, it is basically exactly what I expect at a Fish Fry. After all, they are the supporting cast, the fish is the star of the show, and this star shines.

The VIP was ready for its close up about 10 minutes or so after we ordered and was handed to us directly by the cook. The plate was comprised of a mountain of fries, a mid-sized cup of tartar sauce, and the five decent sized perch fillets, - no BS here. Wasting no time I pawed a piece of perch and plunged it into the ultra-relishy tartar. As always the perch was sublime. The fillets, while not huge, were still nice and meaty. The fish itself was moist and flaky, and wrapped in a thin, almost translucent breading. This divine coating combined with the perch to create a taste sensation that is completely devoid of any fishy taste. It was truly superb and could easily be eaten with or without the tartar.

This tartar had a thick mayo base, but what was most noticeable was the generous proportion of relish. While this pungent brew might overwhelm a more meager fish, the Villa Tap perch has such a kick of its own that even the strongest of tartars dare not challenge it. While Jer said he could take the sauce or leave it, I thought the perch and tartar melded to produce a taste greater than the sum of its parts.

Last, but certainly not least, were the pile of fries that flanked the fish. These tantalizing tubers were straight-cut and perfectly fried resulting in super crispy exteriors and tender interiors. They more than outlasted the fish as a couple of Jers even went to waste. What can I say? I couldn't finish them for him since I was already full on fish and had more than my share of the Cow to put away.

There is at least one quintessential Wisconsin tavern right here in Madison - hard to believe, I know, but the proof is in the pudding (or the perch in this case). I have only been to the Villa Tap six times, but for some reason it feels like a lot more than that. Maybe it is the wood paneling, or the kick ass music that always seems to be on that makes the Villa feel so familiar? Whatever it is we are turning into Tap-heads. Overall, we highly recommend this Fish Fry even at $12.50. The fish is out of this world, the sides all do their part and the tavern atmosphere is everything it is supposed to be. If you love Fish Fry, you'll love the Villa Tap. If you love Brittany Spears on the other hand, this might not be the Fish Fry for you... then again, Fish Fry is probably not right for you in general.

iViva la Villa!

Lake perch is essentially unavailable in the Madison area right now, but there aew plenty of fine substitutes if you know where to look. The Villa Tap has always had amazing walleye alongside the perch, but being the savvy entrepreneur he is, Chico simply brought in a freshwater fallback to fill the perch's substantial shoes. Bluegill is available for a limited time only and has all the hallmarks of greatness.

The bluegill goes for $13.50 and like the pricier perch is worth every dime. While some people find the subtle fishy flavor of bluegill off-putting it is muffled by the Villa's signature breading making it pretty much indiscernible. The 10 fillets are very light and smooth and serve as a great surrogate for the prominent perch. Obviously, Chico will get the perch back ASAP, but as long as the bluegill is available fans of freshwater fish have a suitable alternative. Of course, there is always the $14.50 walleye fillet as well which shares the beautiful breading and is oh so flaky, and oh so delicious.

Chico is a master of the deep (fryer) and despite the fact that the fries come straight from the freezer they are tasty. They are fried to perfection and that's all there is to is. The tartar at the Tap is also does as well as can be expected and offers a thick and creamy texture to go along with a pop that can't be beat. It makes the fish better, and when fish is already this good that is tough to do.

Before the fish finds its way to the table a basic dinner roll and a cup of slaw will. The dinner roll is just that, while the slaw is the de facto standard. Nothing more, nothing less out of these two.

When we got wind of the perch shortage we had a feeling that that it was going to hit Madison hard. To this point it hasn't been as devastating as we thought it might be, and rumor has it the perch are swimming again, but even if it takes another few weeks Chico has plenty to fall back on. Overall, we highly recommend both the temporary bluegill and the indispensable walleye at the Villa Tap, and while we kinda feel bad ranking the bluegill so high (since it won't be sticking around) it's just too good not to.

Dateline: 3/2/2018

We stopped at the Villa for a quick lunch before heading to Minneapolis to visit some friends. We had bluegill this time around and it was just about as great as the lake perch we normally get. These little finsters were pretty much perfect with the most subtle fishy flavor imaginable. Of course, the highly seasoned breading offsets that essence just right making the flavor combo is tough to rival.

Dateline: 4/6/2018

It was an unseasonably cold and windy Friday. Spring had sprung although with the snow flurries in the air it felt anything but. We nestled into our favorite local tavern for a bite and no sooner had our fish arrived than the snow dissipated and the sun burst through the clouds. Was it just a coincidence? I think not... Mother Nature seemingly knew a walleye fillet of this magnitude could not be eaten under less than ideal circumstances and adjust accordingly. This fillet was a thing of beauty, and probably the best Madison has to offer in 2018.

Dateline: 4/13/2018

Over the course of the last six weeks we'd enjoyed the bluegill and the walleye at the Villa so it was only fitting that we returned for the signature Lake Perch. This is likely the best perch anywhere on the planet, and it shares the same scrumptious breading as all the others. It is always moist and flaky and this time they were massive - 4 fillets to the oder instead of the usual 5 or 6.

It doesn't matter what day you visit or which freshwater fish you get at the Villa, it will always be perfectly fried and incredibly delicious. It will also always come with some expertly fried skin-on fries, a spectacular thick and creamy tartar, some cool and creamy coleslaw, and grandma's soft and fresh dinner roll. It will be a meal you will remember forever, and one you will long for until you come back the next Friday...and the next Friday...and the next Friday...and the next...

That's right, you heard that correctly. Due to immense popularity the Villa has bumped the price of their perch up to fourteen dollars and fifty cents. That's a full $2 more than the previous price, and although I did feel some sticker shock, I went with it because, what am I gonna do? Go somewhere else? Yeah right...

Other than a pint of Spotted Cow the first thing to hit the bar in front of me was some slaw and a dinner roll. The roll was the same-old-same-old (complete with a pat of fridge-fresh butter), but the slaw was something better. The creamy blend was really tasty and very colorful. It had plenty of pop and a pretty diverse flavor for coleslaw.

Not long after I polished off the sassy slaw and basic bun the fish showed its face. As per usual, the plate featured five fat perch, some freezer fries, a cup of tartar, and a fresh chunk of lemon (for those who swing that way). It looked just right, so I wasted no time and popped the lid on the tartar, grabbed a fillet, and went to town.

The meaty perch was, as expected, outstanding. The moist fillets were enrobed in the Villa's benevolent breading which was perfectly spiced. The coating boasted plenty of seasoning, but was neither too salty, nor too wimpy. It had a nice consistency and a slight crispiness that contrasted well with the succulent fish.

For $14.50 you'd like to see a little more effort put forth in the potato department, but Chico has his feet firmly planted in the baked/French realm. While the fries are good (baked not available at lunch), I didn't get many of them, and even those were slightly over-fried. In general, they are some of the better freezer fries out there, but with such a hefty price tag they don't make you feel like you're getting you monies worth.

The tartar comes in one of the small Solo cups, and while the fish didn't need it, I still used every last drop. The sultry sauce is creamy and hearty, and has enough zip to stand up to the flavorful fish. It really is an enchanting blend, but like the fries, maybe I could get an extra dollop or two?

You know Madison Fish Fry loves the Villa Tap and we've been one of the biggest supporters of their Fish Fry, but things might be getting out of hand here. While we always had a few reservations about dropping $12.50 on a plate of their perch, we have even more at $14.50. Sure, we have paid more for fish, but that's usually an All You Can Eat, an All You Should Eat, or something else where the portions are huge or the establishment justifies it. Don't get me wrong, the Villa is a fun little bar and the fish is still great, but we'll definitely have to think twice before just popping in now that we'll need to drop a cool $20 for a beer and some grub. Overall, we still highly recommend this Fish Fry, but think it might be getting too big for its britches.

Dateline: 3/2/2018

We stopped at the Villa for a quick lunch before heading to Minneapolis to visit some friends. We had bluegill this time around and it was just about as great as the lake perch we normally get. These little finsters were pretty much perfect with the most subtle fishy flavor imaginable. Of course, the highly seasoned breading offsets that essence just right making the flavor combo is tough to rival.

Dateline: 4/6/2018

It was an unseasonably cold and windy Friday. Spring had sprung although with the snow flurries in the air it felt anything but. We nestled into our favorite local tavern for a bite and no sooner had our fish arrived than the snow dissipated and the sun burst through the clouds. Was it just a coincidence? I think not... Mother Nature seemingly knew a walleye fillet of this magnitude could not be eaten under less than ideal circumstances and adjust accordingly. This fillet was a thing of beauty, and probably the best Madison has to offer in 2018.

Dateline: 4/13/2018

Over the course of the last six weeks we'd enjoyed the bluegill and the walleye at the Villa so it was only fitting that we returned for the signature Lake Perch. This is likely the best perch anywhere on the planet, and it shares the same scrumptious breading as all the others. It is always moist and flaky and this time they were massive - 4 fillets to the oder instead of the usual 5 or 6.

It doesn't matter what day you visit or which freshwater fish you get at the Villa, it will always be perfectly fried and incredibly delicious. It will also always come with some expertly fried skin-on fries, a spectacular thick and creamy tartar, some cool and creamy coleslaw, and grandma's soft and fresh dinner roll. It will be a meal you will remember forever, and one you will long for until you come back the next Friday...and the next Friday...and the next Friday...and the next...

While the Villa is always packed at dinner time, lunch is much more accessible so we usually go then. Before the fish some slaw and a basic dinner roll hit the table. The slaw has improved over the years and is a good mix but definitely not the best you'll find, although it is creamy and looks to be homemade. The roll is just a roll, but usually soft and fresh since they're likely delivered on Friday morning.

With the slaw and roll formalities out of the way it's onto the real reason for coming to the Villa - the fish. As per usual we got the lake perch and as per usual it was superb. The five fat pieces featured the Villa's spicy breading which has a ton of flavor that makes the smooth perch really stand out. It pairs perfectly with the Villa's thick and creamy tartar.

We have it on good authority that Chico gets his grub from Reinhart Foodservice and while Reinhart's freezer fries are nothing special, they get the job done. Of course, it doesn't hurt that Chico knows how to fry them just right - not too crispy, but also not limp.

When the price of the perch at the Villa Tap went from $12.00 to $12.50 we barely batted and eyelash; when it got bumped up to $13.00 we started to take notice; and when it made the leap to a full $14.50 our ears (and taste buds) perked up. Fifteen bucks is about the top of the mark when it comes to Fish Fry, especially considering that nothing at the Villa is all that special except for the actual fish. Luckily for Chico, fish is the most important component of any Fish Fry so we can't help but continue to give him the benefit of the doubt. Overall, we still highly recommend this Fish Fry but only because the fish is just so damn delicious.

The Villa never changes nor does its Canadian Lake Perch, and thank God for that. This perch is simply outstanding and some of the best you will ever taste, I promise you. The fillets are big and meaty - incredibly hearty for perch - and home to the most flavorful breading the word has ever known. When the sweet perch meets the immaculately seasoned breading a purely amazing flavor combination is achieved that just makes you want more and more. It fills the belly and soothes the soul with love. Delicious fishy love.

Everything else at the Villa is pretty basic except for the tartar which is zesty and creamy, and a step above the norm. The fries are just fries, but expertly fried with enough salt to make them tasty. The dinner roll is essentially what you'd find if you Googled "dinner roll," and the slaw is the standard creamy and peppy mix. It's all pretty average, but is solely there to lend support to the perch and that's exactly what it does.

The goal of any Fish Fry is to have the tastiest fish possible. Sure, fancy potatoes, unique bread options, and eclectic atmospheres are nice, but in the end it's all about the fish and the Villa does it better than anywhere else. Overall, we highly recommend this Fish Fry and will never stop coming back. Never ever ever. Ever.

As per usual we showed up at the Villa for lunch, since the dinner crowd is a little too ferocious to take on with a toddler. We got "our" booth and got our order to Chico in about 2 minutes flat. The lavish perch was fried to perfection no longer than five minutes after that and set in front of us looking like something out of a storybook.

In addition to the real deal lake perch, the Tap also has cod (which I've never tried), walleye (which is wonderful), and bluegill (which is bona fide). Of course, I'm a sucker for the perch and think it's the best out there so 9/10 times that's what I go for, but for those in the mood for something else there are plenty of options. Today five fillets owned the plate and were as meaty as any you will find. They come coated with the a superbly seasoned breading that is 100% grease-free and 1,000,000% delicious. While I think it can be purchased by anyone, not many others seem to have caught on. They should...

A hearty handful of skin-on freezer fries form a golden mountain for the perch to scale, and scale they do. This spud squadron is stacked high positioning some perch near the vertical. Luckily, hungry mitts are there to catch any fish who may lose their grip on the fry mountain and position them safely lip-side.

The best fish out there can easily be eaten with or without tartar and Chico's perch falls squarely into that camp. Regardless, a near-prefect sauce is supplied and highlights all the best things the fish has to offer. A basic roll, and some standard slaw also come along, but just are what they are - nothing fancy.

I can honestly say I have never had a bad experience at the Villa and while I haven't been there at night for a long time I don't think a little bit of a wait would change my mind. Overall, we continue to highly recommend this Fish Fry and will be back again soon. Like maybe even today...

Dateline: 3/2/2018

We stopped at the Villa for a quick lunch before heading to Minneapolis to visit some friends. We had bluegill this time around and it was just about as great as the lake perch we normally get. These little finsters were pretty much perfect with the most subtle fishy flavor imaginable. Of course, the highly seasoned breading offsets that essence just right making the flavor combo is tough to rival.

Dateline: 4/6/2018

It was an unseasonably cold and windy Friday. Spring had sprung although with the snow flurries in the air it felt anything but. We nestled into our favorite local tavern for a bite and no sooner had our fish arrived than the snow dissipated and the sun burst through the clouds. Was it just a coincidence? I think not... Mother Nature seemingly knew a walleye fillet of this magnitude could not be eaten under less than ideal circumstances and adjust accordingly. This fillet was a thing of beauty, and probably the best Madison has to offer in 2018.

Dateline: 4/13/2018

Over the course of the last six weeks we'd enjoyed the bluegill and the walleye at the Villa so it was only fitting that we returned for the signature Lake Perch. This is likely the best perch anywhere on the planet, and it shares the same scrumptious breading as all the others. It is always moist and flaky and this time they were massive - 4 fillets to the oder instead of the usual 5 or 6.

It doesn't matter what day you visit or which freshwater fish you get at the Villa, it will always be perfectly fried and incredibly delicious. It will also always come with some expertly fried skin-on fries, a spectacular thick and creamy tartar, some cool and creamy coleslaw, and grandma's soft and fresh dinner roll. It will be a meal you will remember forever, and one you will long for until you come back the next Friday...and the next Friday...and the next Friday...and the next...

Chico isn't one to mess around, and the Tuesday lunch at the Tap is every bit as fantastic as the Friday dinner. What's more, if a baked potato or two makes it through Friday's dinner service, hash browns find their way to the menu on Tuesday afternoon. You can call it leftovers, but I'll just call it an alluring addition to an already amazing Fish Fry.

As per usual, the lake perch was basically as good as it gets. It was light and flaky, 100% grease-free, and kissed by the best breading money can buy. It's about as perfect as lake perch can be, and is every bit as delectable with or without the thick and creamy, tastebud-tickling tartar.

The aforementioned hash browns were also a welcome perk, and while Chico makes French fries as well as anyone, there is a little more love infused on the flat-top. These shreds were aces and I can only hope when next Tuesday rolls around a few baked potatoes will have survived the weekend so I can get my hands on more of this goodness.

The slaw was also on point this Tuesday as the cabbage delight seemed to be less uniform than usual, but also a little more tasty. It was smooth and mellow, and played a superb second fiddle the the fish. The Villa is as consistent as they come, but even then a subtle tweak can be a welcome change. In this case, the hash browns provided that little bit of extra allure and made this one something special. Overall, we highly recommend this Fish Fry and love that they are part of the @potosibrewingco Best Fish Fry competition. They are #1 with a bullet in our book, so make sure you give them your support in bracket. MFF, out.

20 beans gets you seven impeccable fillets each of which is blessed by Chico's signature crunchy and well-seasoned breading. This stuff is incredible. Plenty of equally well-seasoned fries support the fish (in more ways than one), as does the sweet and succulent tartar. A solid scoop of savory slaw rounded this one out since there wasn't a roll on the plate (which was a-ok today).

It also paired surprisingly well with the pint of Potosi Cave Ale I ordered as a test.

Chico fries like few others and it shows. The fish is as tasty as they come. Supple. Sultry. Seriously f'n good. Just eat it and thank me later.

Everything else pales in comparison the fish, but that's exactly the way it should be. The fries are fries (but there are a boatload of them), the slaw is slaw, and the roll is a roll. The tartar is worth a mention, and while it's great, most are usually pretty decent so even a great one isn't that big of a deal.

The perch itself is what makes the Villa great, and you'd be hard-pressed to find a tastier piece of fried fish here, there, or anywhere. Overall, we recommend the hell out of this Fish Fry, but you already knew that. As the kids say: the Villa is the shiznit. That's right. Shiznit. Kids still say that...right?

Honestly, there may not be a single tastier option in the area than the fantastic freshwater fish that surface Friday at the Villa. For $12.50 you'll find five fat fillets, a family of French fries, and ferocious tartar on your plate. A regular roll and some standard slaw will arrive beforehand and set the stage nicely for the stars of the show.

We barely even had a chance to get a glass of the pitcher and enjoy the neighborhood bar atmosphere before the slaw and roll hit the table. The roll was nothing special, but was soft and about as fresh as you can expect to get at a real bar. The slaw also hovered around the norm and could have used a little more zest. That said, both served their duty admirably, and left us longing for the perch just as they are supposed to do.

The phenomenal fish arrived within 10 minutes of our initial order, freshly fried and as hot as can be. The perfect perch was moist and flaky, and boasted the tastiest breading we have ever come across. It is easily some of, if not the, best fish we have ever had, and is almost too delicious for description. The balance of spice and delicate fish dances on the palate and leaves you awestruck, as if to say "I didn't think any fish could be this good." In fact, I know a few people who have uttered that exact phrase.

Pairing with the perch on my plate were the wonderful wedge fries that I selected over the Villa's regular or sweet potato options. The chunky wedges were simply dynamite with their crispy, spicy, coating and supple interiors. They easily relegated the regular fries to obscurity and even surpassed the sweet potatoes option which were well fried and dawned a flaky coating that is no easy task achieve when it comes to the yam-fam.

Polishing off the platter was the homemade Tap tartar which seemed to be little lighter on the relish to me, but everyone else seemed to think it was as potent as ever. Either way, the creamy wonder worked the perch hard and improved it ever so slightly, even though this perch can go tartar-free with ease.

This was another simply outstanding trip to the Villa Tap, and we highly recommend this Fish Fry especially if you are a lover of lake perch and/or local taverns. The fish itself is without a dount some of the best you will ever taste, the wedges made an immediate impression, and the tartar took it over the top. Add the grocery store fresh roll, and satisfying slaw and you get a fairly good value even at twelve and a half bucks. We will be back time and again to enjoy the great atmosphere, the good people and the fantastic fish at the Villa Tap. We recommend you do the same.

iViva la Villa! iViva!

As per usual we showed up at the Villa for lunch, since the dinner crowd is a little too ferocious to take on with a toddler. We got "our" booth and got our order to Chico in about 2 minutes flat. The lavish perch was fried to perfection no longer than five minutes after that and set in front of us looking like something out of a storybook.

In addition to the real deal lake perch, the Tap also has cod (which I've never tried), walleye (which is wonderful), and bluegill (which is bona fide). Of course, I'm a sucker for the perch and think it's the best out there so 9/10 times that's what I go for, but for those in the mood for something else there are plenty of options. Today five fillets owned the plate and were as meaty as any you will find. They come coated with the a superbly seasoned breading that is 100% grease-free and 1,000,000% delicious. While I think it can be purchased by anyone, not many others seem to have caught on. They should...

A hearty handful of skin-on freezer fries form a golden mountain for the perch to scale, and scale they do. This spud squadron is stacked high positioning some perch near the vertical. Luckily, hungry mitts are there to catch any fish who may lose their grip on the fry mountain and position them safely lip-side.

The best fish out there can easily be eaten with or without tartar and Chico's perch falls squarely into that camp. Regardless, a near-prefect sauce is supplied and highlights all the best things the fish has to offer. A basic roll, and some standard slaw also come along, but just are what they are - nothing fancy.

I can honestly say I have never had a bad experience at the Villa and while I haven't been there at night for a long time I don't think a little bit of a wait would change my mind. Overall, we continue to highly recommend this Fish Fry and will be back again soon. Like maybe even today...

On my last two trips to the Tap I've had the walleye and the lake perch and both were above reproach (as per usual). They both come in at $14.75 which, in 2018, is a good deal - you'll find walleye runs upwards of $20 almost anywhere else, while perch comes in somewhere between $16 and $18. The walleye Chico serves are the biggest the city has to offer and typically hang off both sides of a standard-sized dinner plate. These things are honkers and not for the faint of heart. Likewise, the perch fillets are princely, and about as jumbo as real lake perch gets (if you find "lake perch" fillets bigger than these start thinking Zander). All the fish at the Tap share the same ultra-flavorful, flaky breading that takes their inherent deliciousness into places most fish only dream of going. It's the best of the best, and never greasy or over-fried (at least in my experience).

Most everything else at the Villa is standard and it really has to be since frying the fish takes up the bulk of the cooking space. That said, Chico has started adding a little season salt to the skin-on freezer fries which gives them a little kick, and the tartar is bold and zesty enough to wrangle the wildest of fish.

Some creamy slaw and a grandma's dinner roll round things out, and while they don't make you stand up and take notice, they are always there and I hope always will be.

The Villa is 100% my go-to Fish Fry at this juncture and while I make it a point to avoid the dinner crowd, chowing down at lunchtime is no less enjoyable. Overall, we highly recommend this Fish Fry and think it's one of Madison's finest.

iViva la Villa!

On my last two trips to the Tap I've had the walleye and the lake perch and both were above reproach (as per usual). They both come in at $14.75 which, in 2018, is a good deal - you'll find walleye runs upwards of $20 almost anywhere else, while perch comes in somewhere between $16 and $18. The walleye Chico serves are the biggest the city has to offer and typically hang off both sides of a standard-sized dinner plate. These things are honkers and not for the faint of heart. Likewise, the perch fillets are princely, and about as jumbo as real lake perch gets (if you find "lake perch" fillets bigger than these start thinking Zander). All the fish at the Tap share the same ultra-flavorful, flaky breading that takes their inherent deliciousness into places most fish only dream of going. It's the best of the best, and never greasy or over-fried (at least in my experience).

Most everything else at the Villa is standard and it really has to be since frying the fish takes up the bulk of the cooking space. That said, Chico has started adding a little season salt to the skin-on freezer fries which gives them a little kick, and the tartar is bold and zesty enough to wrangle the wildest of fish.

Some creamy slaw and a grandma's dinner roll round things out, and while they don't make you stand up and take notice, they are always there and I hope always will be.

The Villa is 100% my go-to Fish Fry at this juncture and while I make it a point to avoid the dinner crowd, chowing down at lunchtime is no less enjoyable. Overall, we highly recommend this Fish Fry and think it's one of Madison's finest.

iViva la Villa!

Since it was pretty busy I had to wait a few minutes to get a stool, but when I did it was right next to one of the Villa regulars named Denny. Denny was a heck of nice guy, and the 30 minutes or so it took to get my fish flew by as we BS'd about Jonny Football dominating the Cotton Bowl and what would surely be the domination of the Vikings by our beloved Packers the following Sunday. Our banter paused incrementally which allowed me sufficient time to enjoy my dinner roll, and the standard creamy coleslaw that arrives before the fish. When the fish did show up the banter mostly died off as my focus shifted squarely to the fried feast and Denny all of a sudden seemed much less interesting.

As per usual the perch was superb. While I've come to expect a delicious KFC-like breading on the moist fillets, this rendition was a little unique, and a little more flavorful. It was spicy and sweet, and seemed to be twice as thick as usual. While the breading was bordering on seasoning-overload, the fish itself was beefy enough to withstand the onslaught - although I'm not sure how much more it could have taken. It was a spicy offensive, but the flavors were still balanced, even if the scale was stating to tilt.

The Villa fries are the standard freezer-to-fryer numbers and while they are nothing special they are fried to perfection by Fry-master Chico. While the spuds won't necessarily make you stand up and take notice, they do what they are supposed to do in support of the perch.

Chico's tartar lends even more aide to the fish, delivering a zesty blast that offsets the spicy perch to perfection. The correct mayo:relish ratio is in effect at the Tap, and the super sauce really takes the powerful perch to a whole new level of excellence.

I try not to make too big a deal out of the Villa Tap, but that is getting harder and harder to do. Their Fish Fry is becoming well-known and Friday nights are growing ever-busier to the point where there is now a wait list most of the time. Still, every time I go it is a very low-key experience, the service is quick and friendly, and the fish is simply out of this world. Overall, I highly recommend this Fish Fry and think it is easily one of Madison's finest. FISH ON, Chico! FISH ON!

Thankfully Chico is a fry master and seamlessly transitioned to bluegill, but still. Damn. 8-10 nice bluegill fillets come to an order and approach the allure of the perch, but don't quite get there. Again, damn.

Everything else is the same as always save for the new brioche roll which is clearly a step up from the old basic bun. Read an older review if you want info on the freezer fries, tremendous tartar, or standard slaw...

Overall, we still highly recommend this Fish Fry, but....damn, it'd be nice to have a plate of Chico's perch again.

Whether you order the lake perch, the walleye or (god forbid) the cod, some slaw and a dinner roll will come your way beforehand. Don't get me wrong the cod is fine, but the perch and walleye are sinfully delicious and not to be missed while the cod is just kind of cod. The slaw will be the standard stuff but with a little more pep than the usual, and the roll will just be a roll that's every bit of ordinary.

Depending on when you show up you'll get your fish in a jif. If you're like me you'll chose the lake perch and you'll consistently be amazed. The fish is deliciously moist and incredibly meaty with a mild flavor that's completely devoid of any fishy flavors. It's paired with the best breading around which encases the top quality fillets with love. The resulting taste combination is pure chomping enjoyment and arguably the most flavorful fish you will ever eat; I'm not even kidding.

Some skin-on freezer fries will accompany the pristine perch and portray plainness but also show in size. Yeah, they're ordinary, but there are lots of them to love and when good fries come in an excellent portion greatness still ensues.

The Villa figured out tartar a few years ago with a thick and creamy concoction that was as good as any supper club sauce. Recently it's been altered and a thinner mix with slightly less zest has taken its place. While it's still rich and flavorful it's not the clinger of days past. It's a change for the worse to be sure, but the fish is so good it's not really a big deal at all.

The Villa Tap is a tiny bar that has one of the biggest Fish Frys around. It is really a great little place and clearly one of our go-to spots. Overall, we highly recommend this Fish Fry and will keep coming back until they give us a reason not to.

The Villa Tap has been making some of the best fish around for some time now, and while they don't have a fancy-schmancy salad bar or view of a lake, they buy quality fish and know how to fry it. Needless to say, they score highly with us.

We have noticed an uptick in business at Chez Villa since we started touting their perfectly seasoned lake perch a few years back, but tonight things were calmer, the music lower, the bartenders more chatty. Our group was to come from all corners of the city and descended on Packers Avenue establishment around 7. The first four of us made it on time, bellied-up, and put down a nice liquid base for the fish swim around in. 40 minutes or so later, our quartet was overwhelmed by the smell of fried goods that tickled our nostrils ever so mockingly. We could wait no more (the apps we ordered, while adequate, not sufficient), and called the tardy party let them know we were diving in without them (they would get theirs later). We took the table by the fryer, ordered our perch, and waited, bellies trembling with anticipation.

Four rounds of fish took no time for Chico to fry and were served to us in pristine condition. As per usual, the flaky and meaty fillets paired perfectly with the Villa's spicy breading, and the greaseless wonders were consumed effortlessly. It was simply stupendous stuff and you just can't argue with it. Again this trip, a "noob" in our party was overheard saying it was the best fish they had ever had. Score yet another one for the Villa.

As outlined above, when the fish is this good you could give me some day old McDonald's fries and I would probably be happy. The Villa fries were just fine, not homemade or anything fancy, but certainly nothing to complain about. Also when the fish is this good, it need not be burdened with too much tartar sauce since tartar is more of a mask than a complementary flavor most of the time. The Villa sauce is pretty much everything you could ask for in this situation - nothing fancy, nothing out of the ordinary - just a good solid sauce to complement the occasional bite of fish.

As far as tradition goes, rye bread should accompany a Fish Fry. Over the years I have begun to enjoy the character rye bread adds to the meal and was pleased to see that Chico has included a slice or two to the bread basket. While we aren't tied to tradition all the time we do appreciate the effort to keep it going and will give a bump up for that.

Let's be honest, the fish is what makes or breaks a Fish Fry. Potato pancakes and relish trays are nice upgrades to the meal, and if you're looking for all the little add-ons this might not be the Fish Fry for you. However, if you are like us, and prize the perfectly fried fish and sides that are there, but not a distraction, the Villa has you covered. Overall, we highly recommend this Fish Fry and will each and every time we are lucky enough to get our hands on it.

iViva la Villa! iViva!

The perch at the Villa is second to none - expertly fried and exceptionally delicious. The six fat fillets are splayed across a sea of Julienne-cut fries that serve to prop their superiors up, but not to their own detriment - they stayed crisp and are quite delectable on their own.

The tartar felt a little different to me today, although I was reassured by King Chico that it was the same old sauce. Regardless, it was right on and perked up the perch ever so slightly despite the fact this fish can easily be enjoyed sans-sauce.

The slaw and roll come before the fish, and although I have a tough time waiting for the mains, I made it through. I like to mix-and-match as much as possible, you see, and if you down them right away that option is off the table (having them around also makes the pics a little more representative of everything you get).

Luckily for me we live pretty close to the Villa Tap and since my wife works at the University she was on winter break and available to help me out. I just got to call in my order and sit back and relax as she went to grab it and rush home before it got cold. It was an amazing ballet of coordination and unselfishness on her part and I just got to reap the rewards.

My wife, let's call her Speed Racer, had the fish from the parking lot to the bedside within five minutes (and that is no exageration). First thing I noticed when I popped the lid was the absence of the coleslaw and the roll, but I didn't specify I wanted those when I ordered so I guess that is on me. I dove right in to the perch and fell in love all over again. It was all the classic Villa taste but without the classic Villa setting. It was juicy and flaky, and highlighted by a 100% grease-free, crumbly breading. It is simply some of the best tasting fish around and there was something oddly satisfying about eating it in your own bed while doped up on pain meds.

A big old pile of fries kept the fish aloft so the pristine loins never neared the wax paper-lined styrofoam container, while the punget tartar did wthat it was supposed to do - offering support, while not trying to steal the spotlight. This perch/tatar combo is a match made in heaven and a marriage that is built to last.

Marriage requires a lot of give and take and this about as generous as it gets when your husband is a Fish Fry fanatic. Overall, we highly recommend this Fish Fry and think it's great, but still not quite as great as the person who picked it up.

The Fish Fry at the Villa Tap really is something special, and it's mostly due to the superb lake perch. The perch plate runs a full $15, and while that may seem like a lot of dough for a meal from a bar, the price is actually quite justified. Depending on how busy Chico is your perch will arrive in somewhere between five and forty-five minutes after you order (five on the lunch side, and forty-five during the dinner rush). But regardless of how long you wait you will be rewarded for you patience.

It's difficult to describe how good the perch at the Villa really is, and when you haven't had it for a while you forget that it really is this good. The fillets are fat. In fact, they are some of the thickest and moistest you will find. The plump perch are then covered in what is assuredly the most flavorful breading imaginable. The five fat pieces result in a princely portion of superbly-seasoned morels that dance on your tongue and tickle your taste buds. It is lip-smacking, finger-licking good, and I'm not sure how it could even be improved upon. It is, in a (made up) word, perchfection.

From there things take a step-back, but don't totally fall off by any means. The fries come from the freezer, but do so with their skin on. The Julienne-cut spuds are well-fried, and appropriately salted to achieve their maximum potential. They are tasty enough and add the right element to the Fish Fry without overshadowing the prized perch.

The perch is so great that it can be eaten as-is, but the Tap tartar gives it a little boost if you're into that sort of thing. It's a thick and creamy mix that is almost entirely mayo, but has just enough relish to let you know it's there.

The slaw is also there, and while it's not the best ever, it certainly holds its own. It's a creamy, diverse rendition that has a fresh cabbage flavor. The bread comes along with the slaw before the fish is served and is essentially just your basic dinner roll.

When you go out for Fish Fry every Friday they sort of all blend together and you tend to forget what makes the truly special ones special. Then you go back to somewhere like the Villa Tap and it hits you like a ton of bricks. Amazing fish makes the Fry, and the Tap has it and then some. Overall, we highly recommend the lake perch at the Villa Tap and will be rushing back in soon.

Viva la Villa!

The Fish Fry at the Villa Tap really is something special, and it's mostly due to the superb lake perch. The perch plate runs a full $15, and while that may seem like a lot of dough for a meal from a bar, the price is actually quite justified. Depending on how busy Chico is your perch will arrive in somewhere between five and forty-five minutes after you order (five on the lunch side, and forty-five during the dinner rush). But regardless of how long you wait you will be rewarded for you patience.

It's difficult to describe how good the perch at the Villa really is, and when you haven't had it for a while you forget that it really is this good. The fillets are fat. In fact, they are some of the thickest and moistest you will find. The plump perch are then covered in what is assuredly the most flavorful breading imaginable. The five fat pieces result in a princely portion of superbly-seasoned morels that dance on your tongue and tickle your taste buds. It is lip-smacking, finger-licking good, and I'm not sure how it could even be improved upon. It is, in a (made up) word, perchfection.

From there things take a step-back, but don't totally fall off by any means. The fries come from the freezer, but do so with their skin on. The Julienne-cut spuds are well-fried, and appropriately salted to achieve their maximum potential. They are tasty enough and add the right element to the Fish Fry without overshadowing the prized perch.

The perch is so great that it can be eaten as-is, but the Tap tartar gives it a little boost if you're into that sort of thing. It's a thick and creamy mix that is almost entirely mayo, but has just enough relish to let you know it's there.

The slaw is also there, and while it's not the best ever, it certainly holds its own. It's a creamy, diverse rendition that has a fresh cabbage flavor. The bread comes along with the slaw before the fish is served and is essentially just your basic dinner roll.

When you go out for Fish Fry every Friday they sort of all blend together and you tend to forget what makes the truly special ones special. Then you go back to somewhere like the Villa Tap and it hits you like a ton of bricks. Amazing fish makes the Fry, and the Tap has it and then some. Overall, we highly recommend the lake perch at the Villa Tap and will be rushing back in soon.

Viva la Villa!

Moby Dick in this case is not white nor a whale, although based on the size of the the Tap's walleye fillet one would be hard pressed to prove otherwise. For $14.75 a fillet comes that rivals a $25 dinner most anywhere else. It's thick and meaty and every bit of 12 ounces if not more. It's a massive chunk which would leave even the saltiest dog feeling like a one-legged Ahab fighting for dear life. Unlike the doomed captain however, we tore this cold-blooded carnivore limb from limb and juicy flake from juicy flake, devouring his succulent flesh over the course of 15 or so sea minutes. He was a tasty beast with a fantastically spicy crust, and a most satisfying flavor.

Plenty of potato oars paddle this Pequod to the whaling grounds with a satisfying saline slather and skin-on structure. They're basically done as well as a freezer fry can be done, which is about all you can hope from a galley the size of that in the Villa.

Cement shoes have sent many-a bloke to the bottom of Davy Jone's locker and Chico's tartar will do the same. This mix is concrete in the making and clings to whatever it touches with reckless abandon. This mortar has the pop to pay the rent, the skillz to pay the billz, and easily tames the scurviest of sailors.

A soft and plush roll preserves the life of the Fry, and while this swabby was sorta smooshed is still kept things afloat. A new variety of slaw lacked the creamy texture of yore, but still brought the crisp bite of a spring Nor'easter to the fierce Midwestern winter.

This walleye truly is the white whale all of Madison is after. It's a behemoth of a fish, and enough to sink your ship and most any appetite. Overall, we highly recommend this Fish Fry and feel fortunate that we escaped alone to tell thee of its marvel.

The Lake Perch at the Villa Tap will run you about $12 for 6 or 7 nice sized fillets and is well worth it. The fish was excellent. It has a delicious, fried chicken-style, batter which was reminiscent of the Old Fashioned or the North Side VFW. The fish itself was also delicious and really well complimented by the spicy batter. The French fries were about what I remember although they seemed slightly overcooked this time while I think they were slightly undercooked last time. Either way they were pretty good. The tartar sauce was also a nice combo of mayo and relish and tasted just fine. I had no trouble finishing my delicious plate of fish and two cups of the tartar.

The basket of rolls that came before the fish was very average as was the runny (but surprisingly tasty) coleslaw. Both were acceptable but were certainly not the highlights of the meal.

For it being Friday the 21st of November the Villa was not really very busy. We were the only group of people in the place who were not sitting at the bar and it appeared one of only two groups of people eating dinner. It left me wondering if it was due to the economy being in the crapper or if everyday patrons were already out of town for deer hunting. Regardless, we had a quaint table in a ‘dank’ part of the bar we lovingly dubbed “The Grotto”. A pool table over your shoulder and a Schlitz in hand, this is what Fish Fry is all about.

Overall this was a very good Fish Fry. The Cod I got the first time was good but the Perch on this visit was fantastic. I would have a hard time saying it was the absolute best in the city but I can comfortably put it in the top 5. The Villa Tap is straight-up Wisconsin bar, don’t expect anything fancy but if you are looking for a tasty plate of Lake Perch you can definitely find it here. Good recommendation, Buddha.

When your alone and it's a Friday in Madtown
You can always get - Fish Fry
When your tummy rumbles, all the fries and the tartar
Seem to help, I know - Fish Fry

Just listen to the music of lake perch in the fryer
You'll be munching tasty fish before the night is over
How can you lose?
The breading's much lighter there, you can enjoy flaky fish, enjoy all its spice at the...
Villa - where all the fish are great
Villa - fries overflow the plate
Villa - Fish Fry is waiting for you
Villa, Villa, Villa

Don't wait around and let hunger surround you
There is fish to eat - Villa
Maybe you know some other places to go
But the Tap they cannot beat - Villa

Just listen to the rhythm as the perch plays with the tartar
The creamy sauce has improved and complements its brother
Happy again.
The fries were a bit salty there, still, we forgot all our troubles, forgot all our cares at the...
Villa - the creamy tartar's great
Villa - sodium overload on the plate
Villa - Fish Fry is waiting for you
Villa, Villa, Villa

And you will find a waitress there to help and understand you, someone who will be bring your fish the second it is ready for you toooo...
Gobble it up

So, maybe I'll see you there, we can share the basic rolls, and creamy new slaw at the...
Villa - things'll be great at the
Villa - don't wait a minute more
Villa - Fish Fry is waiting for you
Villa (Fish Fry) Villa (Fish Fry)
Villa (Fish Fry) Villa (Fish Fry)

This Friday I wanted walleye and the first place I thought of was the Villa. I swung in just after 12:00, found myself a spot at the bar and had my order in and a pint of Spotted Cow in front of me in no time. Not a minute later my slaw and roll showed up, looking as appetizing as ever.

Try though I might, I could not resist the allure of the slaw and despite my attempt to wait for the fish I wound up digging in prematurely. The slaw was cool and creamy with plenty of punch to quell its robust cabbage core. My will prevailed with the regular roll however, and it sat idly by as I waited for King Wally to hold court. The fish was ready about 10 minutes later, and as served lickety-split; plumes of steam rising from its glistening surface.

As expected the Lord of the Land was a massive beast - perhaps the largest to ever grace us with his presence. The fillet was thick as can be, approaching a full two inches at his meaty middle. He wore a cloak of the finest breading that was light to the touch with enough seasoning to enhance his ample innards. He was a compassionate monarch, gracing us with his moist and flaky bounty, and asking little in return. All Hail, King Wally! Reign forever.

Sitting at the side of the king was a princely portion of freezer fries, fresh from the brown Sysco sack. They were just the same old same old, but at least they were well-fried, and plentiful enough to serve the sultan until the end.

Chico's creamy tartar also lent its full support to his highness, with a great zip that perfectly complemented the meaty fish. The sublime sauce somehow held its own next to the magnate despite his spicy skin and larger-than-life presence.

If you want a great Fish Fry, you want the Villa Tap, and whether it's lake perch or walleye you will get the best that money can buy. Overall, we highly recommend this Fish Fry, and can't say enough good things about Chico's fish. It's simply the best.

iViva la Villa y Viva King Wally!

Truth the told, as of the time of this visit the Villa hadn't been able to get perch from their suppliers for almost two month, so walleye was just our fall back. Luckily, it's a pretty freaking phenomenal fall back. The fillets at the Tap are just massive - we're talking 3/4 pounders here. What's more, it's fried absolutely perfectly in a scrumptious breading that is impossible to ignore. What's even more, my mom (the 75 year old lady who takes a couple bites of anything and is "full") ATE THE ENTIRE THING! It was unprecedented, and a testament to how good this fish really is - grease-free and tasty as all get-out.

Chico hangs his hat on the fish (as he should) and the rest of the stuff essentially just does it's job. Freezer fries - well-fried, tasty, and plentiful. Tartar - thick, creamy, and zesty. Bun - brioche, crusty, and fresh. Slaw - creamy, crunchy, and there.

We can only hope that the great lake perch shortage of 2019 has come to an end by the time this goes up, but based on reports I fear it may last into 2020 and beyond. It's a bitter pill to swallow, but between the walleye and bluegill the Villa has what it takes to weather the storm. Overall, we highly recommend this Fish Fry and think it's easily one of Madison's best, lake perch or not.

See the dropdown for other reviews. This was more of the same. Villa is the $hit.

If you show up at the Villa at 11:00 you are pretty much guaranteed a quick in and out, and that's exactly what I got.

The perch flew out of the fryer and landed at my booth about five minutes after I got there. The five fillets were thick and meaty with a flaky texture and the Villa's signature breading. The crust was crispy, ultra-flavorful, and smothered the moist perch in the best of ways.

A bounty of skin-on freezer fries made a comfy cradle for the perch with their well-fried exteriors and plush innards. Almost like a water bed, the snappy fries kept the fish afloat lending gentle support and a palate cleansing crunch.

An A+ tartar starred along with the perch with the right mayo:relish ratio. Its pop paired perfectly with spicy breading producing a flavor combo you don't find every day.

Some standard slaw and a regular roll were the definition of basic, but did what they're supposed to do by setting the stage without stealing the show.

If quick and tasty is your thing give the Tap a whirl during the lunch hour. If you prefer to take your time in a lively atmosphere hit the Tap for dinner. But either way, if you love Fish Fry get over to the Villa Tap, you'll be happy you did (I always am). Overall, we highly recommend this Fish Fry and that's really all there is to it.

I know, I know, you're getting sick of my non-stop Tapping, but I'm sorry to say that's just the way it is. For starters the Villa is (relatively) close to my house which makes getting there in between work and child care extremely convenient. Second, and most importantly, their Fish Fry is awesome and as consistent as they come which makes stopping for a quick bite over lunch an obvious choice for me.

Since the lake perch returned to the Villa I've been gorging myself on it at the expense of the bluegill and the walleye. This Friday I wanted the perch again, but forced myself to order the walleye since I knew it was feeling neglected. All the freshwater fish at the Tap run a smooth $14.50 and come with all the standard sides.

No sooner is your placemat set than a cup of Chico's slaw and a basic diner roll are laid upon it. "This is the best slaw I've ever had" has never been uttered at the Villa, but then again I'm not sure it's ever been uttered anywhere. This slaw probably has cabbage and carrot in it, but it's coated by enough creamy goodness that you don't even notice the substrate. The dinner roll is white. 'Nuff said.

If fat fillets are your thing than this walleye is what you're after. It's a chunky bugger that's graced by Chico's omnipresent breading. I know I've said it a million times before but this breading is unabashedly delicious. It's probably loaded with MSG or some other stuff that freaks out the health conscious, but I could really care less about all that. It's the bee's knees.

A smallish side of fries accompanied the fish this time around and are about as good as you can expect at tiny tavern. There's nothing special about them other than how well they're fried. Some thick and zippy tartar sauce perfection rounds things out and kicks the fish up a notch without needed a whole lot of attention of its own.

Look, the Villa Tap is simply great and that's just the way it is. Since I have a lot of reasons to go there and little reason to go anywhere else it has become my defacto #1. Overall, we highly recommend this Fish Fry, but of course, you already knew that. It's special.

We had plans to attend the famous St. Peter's Catholic School Fish Fry as there was one going on for the first time since last spring. Unfortunately the Lord can be mysterious and blessed us with free Madison Ice Muskies tickets on the same day. Oh, cruel fate! Since I knew the divine spirits would want us to have Fish Fry AND hockey, not just one or the other, I decided we would forgo the trip to the church and have a quick and dirty Fry on our way to Hartmeyer where the Muskies would be in action. Gabe and I saddled up and headed to the Villa Tap since it is only a stones throw from the rink.

We pulled into the crowded parking lot about 6:15 or so and headed in. The bar was packed with what seemed to be a lot of Fish Fry eaters. We grabbed a table in the "grotto" and swung by the bar to pick up a beer and drop our orders for two $13 plates of perch.

We got back to the table with our drinks only to find the bartender on our heels with a couple placemats, bowls of slaw and rolls. We sipped our beers, enjoyed the rolls and stomached the homemade, but very cabbage-y slaw. About 15 minutes or so later she brought our steaming plates of perch and we dove in.

The perch was simply outstanding, it is almost too much for words. The 8 delicious fillets are clearly hand battered with a combination of seasonings that can't be beat. They taste simply remarkable to the point where you don't even realize you are eating fish. I have to imagine if God was to fry his own fish this is what he would make. It is damn near perfection.

The fries were also great which was a serious bonus. They were skin-on, straight cut and fried just as well as the fish. It was great since I have had them be hit and miss in the past. The tartar was also superb. It was nice a thick and had a good amount of relish that really blends well with the heavily seasoned perch.

You have to realize that this is a bar so there is no dedicated wait staff, only bartenders. That being said they seem to do a pretty good job managing their bartending duties and not letting the fish sit and get cold. I can see this being an issue in the future as they seem to be getting busier and busier as word about their fish is getting out. As of now they have it on lock down and are doing a fine job.

Overall this is a great Fish Fry. The fish is amazing, the fries have come a long way since the grease bombs I got on my first visit and the tartar makes the meal. The roll and slaw are just fine and do their job of holding you over until the real food comes just as they should.

In the end we got to see the whole inaugural Ice Muskies game and get an amazing Fish Fry beforehand. I think God would be pleased with our decision. Hell, St. Petes has another Fish Fry in a couple weeks anyway and God willing, we will be there. Until then, we can remember a fun hockey game and the great fish we enjoyed before it.

iViva la Villa!

Ever since we first had the pleasure to sample the lake perch at the Villa Tap we were hooked. It is simply delicious and easily one of our all-time favorites. When Chico recently added walleye to his arsenal the waters got cloudier as a new contender for the best fish in Madison emerged.

If you're lucky enough to find yourself at the Villa when it's not too busy you'll get your fish about 10 minutes after you order it. In the interim you'll be treated to a basic dinner roll and some surprisingly good slaw. The colorful coleslaw will be sorta creamy, but plenty zesty - a nice little kick in the pants. The roll will just be of the tear-and-go variety.

Piping hot fish will arrive in short order, and whether you choose the fabled perch or the wunderkind walleye you are in for a treat. Both fish boast a superbly-seasoned breading and flaky, juice meat. The walleye fillet featured is massive, at least an inch and a half thick on the meaty side, and flawlessly fried throughout. It tears apart perfectly down the seam with the breading intact. It's the best walleye we've had anywhere. Ever.

Chico gets some stuff from Sysco (I see the truck in their lot from time to time on my way to or from work), and I wouldn't be at all surprised if the thick, creamy tartar sauce the Villa features is straight out of the silver trailer - Sysco does make some fine products after all. Whatever the case may be, whether it's homemade or shipped by semi, it's tasty and tops Chico's catch to a T.

Fish is king at the Villa Tap so don't be too surprised the Julienne-cut fries are just kind of basic. They still do what they need to do, but the portion size varies at times and they just seem to fade away behind the fish.

There is just something special about the fish at the Villa Tap and whether it's the walleye or lake perch (or the cod, I guess) you can't do much better. Overall, we highly recommend the Villa Tap and consider it one of our Go-To places at this point. The Villa Tap is what Fish Fry is all about, and that is that.

The Villa Tap is a very low-key establishment located right in the heart of Madison’s North Side. It is a very typical looking Wisconsin bar complete with a foosball in the entryway and other bar games scattered throughout the place. We were the first people in the bar so we grabbed a table near the window and put in our order with the bartender. I actually heard the Lake Perch was the best in the city, but was somewhat saddened to hear it was only served for dinner. Since we were there for lunch our only option was the two piece cod for $7.50. The cod was pretty good, but not excellent. It was served ridiculously hot and had a good, homemade batter which we watched the cook prepare as we sat there. The fish itself was somewhat flaky but may have been a little overcooked to the point where it was starting to get mushy and lose some of its texture. Overall it was just fine but certainly not the best out there.

The French fries were skin-on, straight cut potatoes and very good. They bordered on excellent but lacked a little something that I could not put my finger on. The tartar was heavy on the relish resulting in a sweeter than average mix which was quite good. The coleslaw and rolls came out before the fish was served which is always nice. The bread was a little cold but still good. The slaw was also pretty good but certainly not the best I have had.

Overall this was a perfectly good lunchtime bar Fish Fry. The big three: Fish, fries and tartar were all good and the ancillary items were also perfectly acceptable. I would say that I can easily recommend the cod at The Villa Tap but I must go back and try the Lake Perch sometime.

We arrived at about 8:00 and grabbed a couple stools right at the bar. We threw our order at the husky bartender/waiter-dude and sat back to enjoy the beers he chucked our way. He also didn’t hesitate to grab us a bowl of slaw and couple rolls each. I actually enjoyed the slaw, and had no problem putting it away, along with my cool, crisp pint of the Cow. About 10 minutes later we were ready for the fish, and it was ready for us.

We both opted for the perch and it was fantastic. It was fried up by another equally husky dude who really seemed to know what he was doing. I love seeing the big mixing bowl of fresh homemade batter and Villa Tap has it, and then some. I am fairly certain that the cook has broken down KFC’s blend of 11 herbs and spices because this stuff is dead on and delicious. It is so good you basically forget you are even eating fish and just plow it down without thinking. Gabe actually wound up with no fish and entire plate of fries left. Colonel Sanders would be proud.

My previous two visits the French fries were hit and miss, this time they were just right. Skin on potatoes fried to a perfect reddish-gold were the perfect match for the flavorful perch. The tartar also complimented the perch well and was adequate, although a tiny bit more certainly would not have hurt (I like to dip what’s left of my fries in it once the fish is gone).

Overall, I am glad we skipped the rush of downtown and took another chance on the Villa Tap. This is truly a great Fish Fry and I am surprised that more people haven’t caught on to this one. Sure, the atmosphere may leave a little something to be desired, but I have seen much worse and for food this good it is well worth it. Great Fish Fry, friendly bartenders, comfortable surroundings, what more could you ask for?