Review
The standard 3-piece for $7.25 is enough for any one man, but when you bring another half a man (in this case a two year old) the $9.50 5-piece makes more sense. As it were, we were expecting the same old fish (which would have been super), but to our amazement things had changed...and for the better no less. The once average-sized cuts are now massive sinewy fillets. The squat rectangles of yesterday have been replaced by long, lean fillets, but still with plenty of meat. The batter:fish ratio has gone up significantly, and when batter is the tasty that's definitely a good thing. It's still as "fried-chicken-like" as it used to be and 100% grease free. Hot oil and light breading equals pure bliss and this bit of cod garners our highest score ever for Wilson's, proving change can be a good thing.
That's about where the change ends though, save for the real Hunts brand ketchup that has taken over for the generic hot dog stand stuff. The fries are what they've always been, although in such a gigantic portion they necessitated their own basket. While they were a little limp in spots, they were plentiful and satisfying for dad and little man alike.
Two, count 'em, two ½ oz Solo cups of tartar were used in their entirety. It's so good and so thick, that wasting any of the creamy concoction would be a crime against the Fry. It truly is the standard by which all other tartars should be judged.
Stop me if you've heard this before, but two, count 'em, two dinner rolls came along for the journey. Some revamped slaw also lumbered along and was less chalky, and peppier than it used to be. It looks far more homemade and less Sysco standard than that of yesteryear.
We've always loved Wilson's, but our relationship had definitely stagnated after a decade. Leave it to the Randy and the missus to shake things up in the best of ways. The new cuts of cod are amazing and when you consider the price hasn't budged it's definitely a customer-savvy switch. Overall, we highly recommend this Fish Fry and we might be time we seeing more of each other in the future.
We swung by the Atwood mainstay about noon and bellied right up to the bar. Since I was skipping my afternoon of work I decided to pair my 3-piece with a longneck of High Life. Mack served it right up and dropped our orders off with "Mrs. Wilson." We took in a few pre-season football highlights and within 5 minutes our cod concoction was complete.
As was my standard practice in the days of yore, I popped the tartar open and plunged one of my three Wisemen into it immediately. The taste of the flaky cod, and delicious batter hit me instantly, transferring my mortal body into a state of fry induced euphoria. I quickly polished off the first piece and looked down to notice that it and its counterparts seemed to be much larger than they used to be. Well done, Wilson. Well done.
Wilson's has pulled a fast one on your old friend MFF. Since losing our "Friday-regular" status, Wilson's has changed their once lackluster fries into something much better. The skin-on, Julienne cut fries they are offering now stand head and shoulders above their predecessors and even though they were slightly undercooked, were still much better than the old style. Unfortunately, they can't be improved with a thick dousing of ketchup since Wilson's keeps their ketchup on the table nonstop which leads to it being a vinegary mess. Oh well, crummy ketchup does not a Fish Fry ruin.
All things tomato aside, the tartar more than made up for any shortcomings in the sauce department. Wilson's tartar is simply perfect. It is smooth and creamy, with the ideal mayo-relish balance. If there is any failing (and that is a big if), it is that the single solo cup is barely enough to stand up to the three generous cod fillets. Madison Fish Fry is a bit of a tartar whore, you see.
Like the ketchup, the slaw at Wilson's is just a bit off. While vinegar isn't the culprit, someone's taste buds must be. This slaw is the same old same old, and just is not appetizing in any way. The plain old white dinner roll is also nothing special, but at least it is there and doesn't gross me out like the slaw seems to.
Wilson's is still a no-brainer. Even though our location has changed, Wilson's is still the same as it ever was, a few minor tweaks aside. The cod and tartar are simply delectable while the improved fries are exactly what this Fish Fry needed. Sure the bread is just okay, and the slaw is kind of blah, but at least they are there, and who knows, maybe other people like them that way? As far as Madison Fish Fry is concerned this is one easily recommendable Fish Fry and we will be back time and again. If you are racking your brain trying to think of where you should go on Friday, this is one Fish Fry that will put your mind at ease. We wuv Wilson's, you should too.
The standard 3-piece for $7.25 is enough for any one man, but when you bring another half a man (in this case a two year old) the $9.50 5-piece makes more sense. As it were, we were expecting the same old fish (which would have been super), but to our amazement things had changed...and for the better no less. The once average-sized cuts are now massive sinewy fillets. The squat rectangles of yesterday have been replaced by long, lean fillets, but still with plenty of meat. The batter:fish ratio has gone up significantly, and when batter is the tasty that's definitely a good thing. It's still as "fried-chicken-like" as it used to be and 100% grease free. Hot oil and light breading equals pure bliss and this bit of cod garners our highest score ever for Wilson's, proving change can be a good thing.
That's about where the change ends though, save for the real Hunts brand ketchup that has taken over for the generic hot dog stand stuff. The fries are what they've always been, although in such a gigantic portion they necessitated their own basket. While they were a little limp in spots, they were plentiful and satisfying for dad and little man alike.
Two, count 'em, two ½ oz Solo cups of tartar were used in their entirety. It's so good and so thick, that wasting any of the creamy concoction would be a crime against the Fry. It truly is the standard by which all other tartars should be judged.
Stop me if you've heard this before, but two, count 'em, two dinner rolls came along for the journey. Some revamped slaw also lumbered along and was less chalky, and peppier than it used to be. It looks far more homemade and less Sysco standard than that of yesteryear.
We've always loved Wilson's, but our relationship had definitely stagnated after a decade. Leave it to the Randy and the missus to shake things up in the best of ways. The new cuts of cod are amazing and when you consider the price hasn't budged it's definitely a customer-savvy switch. Overall, we highly recommend this Fish Fry and we might be time we seeing more of each other in the future.
This was a solo romp at Wilson's so I just hung out at the bar, ordered my $7.50 3-piece and waited the five minutes for it to be ready.
Mack and Randy weren't around, but I had no fear since the missus was in attendance and she is the Fish Fry guru around here anyway. The three good sized chunks were hot as can be when served and simply great, just as we expected they would be. The glacier white cuts were pristine, and fall apart flaky. They featured Wilson's outstanding breading which houses just the right amount of spice. Mmm mmm mmm.
Wilson's new style of fries piled on the succulence as the skin-on, Julienne cut potatoes were fried just right. The portion was huge and while there were a few odd balls in the bunch, the overall quality was much better than the fries of old.
Thick, mayo-rich tartar is the name of the game around these part and Wilson's is an ace. I have always thought it was a homemade concoction, but the old dudes that were portioning out the servings made me think otherwise. They were dumping it from a very Sysco-looking jug, into a beer pitcher, then into the individual solo cups, so now I'm not sure what to think. Regardless of the source, the sassy sauce still tasted wonderful and took the fish to the next level.
That old Wilson's roll came along ride and while it wasn't stale or anything it was just the same old same old. The pat of butter that came with didn't help much since it was fresh from fridge, making it practically unusable.
The slaw was also not very user friendly, and even though I got to watch her whip it up "from scratch" I wouldn't call this recipe a winner. She basically just ripped open a couple bags of pre-shredded cabbage and carrots and dumped them together. While this sounds fail proof, the goo she used to congeal it came up short. Whatever this thickener happens to be, it totally lacks zest and just doesn't produce a tasty slaw.
Overall, this still the same classic Fish Fry we have come to know and love, and we recommend it without reservation.
Friend of friends, reliable and true. Timeless Mr. Wilson, for fish we come to you.
Madison Fish Fry is not some people. We have loved Wilson's ever since we worked in the Atwood neighborhood and fell in love with their cheap Fish Fry lo those many years ago. And by cheap we don't mean skimpy or low-quality, we're strictly taking about value here. Wilson's gives you the full meal deal (that's three pieces of cod, a bunch of fries, a cup of tartar, a cup of coleslaw, and a roll) for a mere $7.50. Everything is fried to order and comes your way lickety-split.
While the cuts of cod seem to be slightly smaller than those of yore, they are no less delicious than their ancestors. They feature some of the most flavorful breading out there and flake apart effortlessly when bitten into. The fries come in droves, and while they aren't (and never have been) anything to write home about they do what they need to do. They're a belly-filler, plain and simple.
Wilson's tartar has always been a strong suit of their Fry and easily rivals the best supper club sauces out there. It's thick, it's creamy, it's just what the doctor ordered, and transforms the cod from very good to excellent.
Like the fries, the roll and coleslaw are kind of ho-hum, but do what they need to do. We eat Fish Fry for the fish for the most part so as long as the bread and slaw make an appearance we're okay with it.
Sure Wilson's isn't fancy, but then again, if you're out for Fish and you're looking for fancy you've already failed. Overall, we recommend the Fish Fry at Wilson's and will continue to come back any time we want good fish at a great price. They just do it right no matter what some people say.
There's no BS at Wilson's. The fish will come no more than five minutes after your order goes in and will be smoking hot - you might even get an extra piece (Travis and Norbet both did).
The fish is as consistent as any you will find. It is the same thing every Friday and features a "fried chicken-like batter" that is light and flaky with just the right amount of seasoning for cod. The breading is also incredibly clingy, and really holds the flaky fish together. Quite superb.
The fries are supple and tasty, not over-fried like they used to be from time to time. While they aren't the best you'll ever have they play their part and don't overshadow the fish.
The tartar is everything a sauce should be. It is triumphantly thick, incredibly creamy, and massively delicious. It makes the cod even better than it is on its own (and it's pretty damn good on its own).
The slaw and roll are there. The slaw is fresh, but still not zesty enough, while the roll is soft and yeasty. They do what they need to do.
In a nutshell, Wilson's is great because they aren't trying to be. They are just doing what they do without trying to make things too fancy or too unique. Overall, we highly recommend the Fish Fry at Wilson's. Simple as that.
At Wilson's the cod is always great, and the tartar borders on perfection. A fairly priced 3-piece costs $8 in 2012, but the fish will be flaky and moist - well worth the price. When paired with the creamy, zesty tartar, they overshadow any other shortcomings in the meal (which are unfortunately numerous).
Try as they might, Wilson's just can't seem to crest French Fry Mountain. While they are almost there the Julienne fries are oft under-fried, sometimes over-fried, but never seem to hit the crispy center. The creamy coleslaw also wavers around the target, but never hits the bull's-eye. It lacks the zest of the best, even though the consistency is dead on.
A freshly baked roll rounds out this Fry, and helps take some pressure of the fish. The pillowy buns are soft and supple and make fine little fish sandwiches if you're into that sort of thing.
Wilson's may not wow you, but they are the true essence of what Fish Fry is all about - simple, straight-forward, and fish-centric. Find them on Atwood any old Friday, you'll be glad ya did.
An Ode to Wilson's
Friend of friends,
Reliable and true,
Timeless Mr. Wilson,
For fish, we come to you.
30 minutes on Atwood,
Never seems to suffice,
Longing to linger with cod,
And the perfect hint of spice.
We order up quick,
You serve it up quicker,
Your flaky sea treat,
Is a true finger-licker.
Your fries were once bland,
Your only black eye,
Wilson, my friend,
You have learned how to fly.
A change for the better,
A true complement,
With fish so wealthy,
These fries pay the rent.
The apple of our eye,
Is creamy tartar sauce,
In the game called Fish Fry,
All others are lost.
This sauce reigns supreme,
Perhaps the perfect taste,
3 big pieces of fish,
Ensure none goes to waste.
A taste of coleslaw,
A pre-packaged roll,
Complete what you give us,
Without stealing the show.
Service so fine,
From a kind, local gent,
Make your barstools a destination,
We won't soon forget.
Cod so superb,
Fries greatly improved,
Every morsel we ate,
For every one was good.
A sauce so supreme,
Slaw and rolls play their part,
A well-rounded meal,
We all take to heart.
We once called you standard,
A measure to best,
After this meal,
You may have beaten the rest.
No longer will we put you,
In so average a place,
For the best Fish Fry around,
You've stated your case.
No doubt a great value,
A 3-piece, so ideal,
We come see you on Friday,
For a near perfect meal.
A Fish Fry so complete,
We leave so fulfilled,
And only eight bucks,
One's never over billed.
Friend of friends,
Reliable and true,
Timeless Mr. Wilson,
For fish, we come to you.
I arrived at the old stomping grounds before the rest of the team, and took a spot at the bar. Since the rest of my crew wasn't due to arrive until game time and weren't planning on eating, I decided to pay the admission right away, and get the pre-game grub out of the way.
With the start of the new season ticket prices have apparently gone up and a chance at the dish will now cost you a full eight bucks ($9.50 for the 5-piece). My plate was up in mere minutes and I set about emptying it immediately. As per usual I ripped into the cod first and foremost and was greeted with steam. The fish was simply delicious, as it always seems to be, a .300 hitter all the way. Each of the three pieces was flaky, moist, and supremely handlable (I'm not sure if that's a word, but that's what I'm going with). Its tactile nature was due in large part to Wilson's signature breading which is so thin and clingy, that it's a bit of a marvel unto itself. This is great fish, the kind you could see yourself eating every Friday... in fact, we did just that...for a good four years or so.
Next at the dish were the latest incarnation of Wilson's fries. This new slugger is a bit beefier and thicker-cut than its predecessor with the potential to do some serious damage, but to our dismay they are clearly still a work in progress. Today they came in a little limp and under-fried, but you could see the youngster's potential and could tell that better days are ahead.
Unlike the unseasoned spuds, the tartar was the consummate professional and took everyone's game to the next level. This sauce is what it is all about. It's thick, creamy, and zesty; exactly what every tartar should aspire, and the kind of teammate every fish desires.
Wilson's standard dinner roll batted cleanup, and was exceptionally soft and fresh. Like the tartar it was a true team player, although it did its duty to little fanfare. Also receiving little acclaim, but this time justly, was the latest call up in Wilson's everlasting search for slaw. The latest rook was more diverse than previous slaws, but still had a chalky flavor that was just not quite right. Oh well, sometimes it's the effort that counts, and they are clearly giving it their all.
While the Brewers would go on to lay an egg on opening day, Madison Fish Fry one out of the park. Hey, .500 ain't bad... What can I say? I knew the Big W wouldn't lead us astray and they certainly did not. Overall, we highly recommend this Fish Fry, and even if it's gone up another $0.75 it is still well worth every last penny.
-MFF
We popped into Schenk-Atwood mainstay around 11:30 and were pleasantly surprised that the Fish Fry crowd had yet to arrive. We grabbed a table and Gary's daughter came over a couple seconds later with some menus. Pshaw, we said, we don't need no stinkin' menus! We want some Fish Fry... "and a piece of that bacon," Jer chimed in (they had just made a couple large panfulls, presumably for bacon cheeseburgers and the like). Not even cracking a smile, the young lady immediately shot him down and scurried away as quickly as she could to give our orders to the cook. Chicks whose dad's own bars have serious attitudes. We enjoyed a couple brewskis and a few minutes later our "napkins" were ready.
I say "napkins" because apparently that is how Gabe's co-workers refer to the Wilson's Fish Fry since it is usually served on one to absorb any excess grease. For some reason today they were napkin-less, but Fish Fry served on a napkin is always better than fish not served on a napkin. While I have come to expect the cod to be good, today it was excellent. The batter was super light and flaky as was the cod itself. There was not a single spot of grease present so the napkin was a moot point anyway. Since we were the first fish eaters of the day it was cooked to order and served scalding hot. If you are a cod aficionado you can't do better than Wilson's, however if you are a French fry fan you should steer clear of Wilson's version of Russian roulette.
As difficult as it is for me to say, usually the fries at Wison's suck. They are often times double fried, or just undercooked which makes them less than desirable. However, today it was a different story, and the fries were absolutely great. Instead of the thin, overly crispy, tuber chunks of yore, these babies were a thick, Julienne cut, and fried perfectly. Wilson's has turned a corner. These fires were so good I would say they are almost on par with the classic Wilson's tartar sauce which is probably the best around. The ketchup, on the other hand, is a different story. This stuff apparently never gets recycled in any way, and the vinegary concoction is spine-tingling nasty. It is simply the worst. Luckily for them we don't have a Ketchup Score.
The bread served is a dinner roll which is as average as they come... but at least it comes. I am sick of places cheaping-out on the bread and offering Fish-n-Chips style fish. This is Wisconsin; we expect bread at ever meal, especially at a Fish Fry. I don't care if it is noon or 9PM, we need bread to live. No bread = not a Fish Fry.
While I am not a huge fan of the slaw, and don't put too much stock in it, I at least have to make sure it is edible. The Wilson's slaw is, but barely. It is a creamy mix, but is just not tasty, and while the portion is actually pretty generous mine mostly goes to waste. Coleslaw is great, if you are poor.
Overall, this Fish Fry is easy to recommend any old day, but this experience was above and beyond. The vastly improved fries really help to put it over the top, while not stealing the attention from the fish. True, said fries can be hit and miss, but the cod is consistently good, especially when coupled with the best tartar in the city. Not skimping on bread and slaw also helps to push this meal closer to greatness, while the small-town style of service is very inviting and atypical in Madison. This is one well rounded meal and the best thing since sliced bread.I hope you read this with the hint of sarcasm which was intended and noted the many broad generalizations made throughout. I love broad generalizations, and since I choose to write in a very colloquial style, I try to use them as often as I can. It is mostly because they tend to be humorous, but often hold true if you look at the big picture. Wisconsin is an idiomatic place, what can I say?
Here's a few things rattling around back there: great as always, especially for the price. Tons of tasty fish with one of the lightest, tastiest breadings out there. Simple, but substantial fries. The best tartar money can by. Decent slaw, and grandma's dinner roll.
Overall, borderline highly recommend. Go. Thank me later.
Reese and I swung the old jalopy into Wilson's parking lot just as the clock stuck noon and I was not the least bit surprised that the entire thing full except for one small space that most cars couldn't be crammed into. Luckily for us, the small car we currently cavort in had no problem squeezing in, and with that, Wilson's lot was filled to the brim. We scurried inside to escape the cold, and immediately found a table amongst the many available.
Wilson's superior server, Mac, was for Dallas at the Super Bowl this Friday, and a couple young bucks were filling fish orders in his stead. One of them scooted right over, detailed our desires and brought us some beverages to get our engines primed. We waited no more than three minutes, and like magic, the fish appeared before us. It was alarmingly fast, in fact, I think I heard it do a burnout on its way over.
The small ovular plate that hosts Wilson's Fish Fry performs a delicate balancing act and somehow manages to make it all fit in. Unveiling the tartar requires you to move your roll; likewise, in order to see the slaw, a lemon wedge must be cast aside. Once these items have been relocated, all that remains is to pop the lids on the solo cups and go to work, and believe me, I wasted no time removing the ragtops.
Usually I can't help myself, and bore into the fish first and foremost, but today I took a different route. The fish was too hot to handle so I decided to let it idle for a bit while I took a run at the slaw and roll. As per usual the slaw was bone-stock, and the roll needed to be suped-up with a little butter, but by and large they did what they needed to do. After a couple bites, I refocused my attention on the fish.
As always, the cod was spot on. The light and flaky fish was incredibly hot (as you'd imagine it would be after being ready in only three minutes), and surprisingly moist. The spicy breading (reportedly made by a company called Mies) was superb and mingled with the small pieces of cod like a dream. Wilson's tartar was the perfect bolt-on, and helped push the cod into overdrive. The thick and zesty sauce is a personal favorite, and while it comes in a tiny cup, the good folks at Wilson's are always happy to bring you another (free of charge, of course).
Like a beater truck, this Fish Fry is not without its flaws. The French fries this go-round were not quite as good as they have been recently, nor were there very many of them to go around. They were fairly well fried, but just weren't very tasty. Wilson's slaw also didn't add any horsepower to the Fish Fry, as the creamy concoction just has a funny taste, and mostly went to waste. As I plowed the fish and fries through my intake manifold, I noticed that I was pulling away from Reese and then some. I practically crossed the finish line before he even got into second gear, taking the checkered flag with ease.
Overall, this was another successful trip to Wilson's, and we have no problem recommending their Friday special. The cod is one mean machine, and when you fill the tank with Wilson's homemade tartar it really puts the hammer down. As with any old truck, while the engine runs fine most of the time, there are bound to be a few hiccups, and the fries definitely backfired today. Rattletraps like these never come fully loaded, and the slaw and roll are certainly not the equivalent of power windows, but then again they don't need to be to get the job done. One of these days I'm going to get around to purchasing a beater truck of my own, and when I do, I will make sure to drive it to Wilson's on Fridays. I mean, it just makes sense, doesn't it?
I basically try to take advantage of each and every opportunity afforded me, which means Friday lunch and dinner are both fair game. Since most places focus their efforts on the dinner crowd, lunch often gets overlooked. In fact, I'm sure less than half of places that do Fish Fry for dinner have a lunch special as well. Wilson's has been a long time favorite for this exact reason, they do the same thing for lunch that they do for dinner, and they do it damn well. The 3-piece Icelandic Cod at Wilson's will run you $7.50, which is a fair deal, but nothing like it used to be at $6.25. I arrived around 12:30, settled into my bar stool, and got comfortable. When the bartender came over I gave him my fish order and went with a High Life since the tap beer has been hit and miss in the past. I have eaten the Fish Fry here well over 100 times, but never sat as close to the fryer as I did on this visit. I actually got to watch my food get cooked which gave me a few insights into why Wilson's tastes the way it does.
It took about 5 minutes for my fish to emerge from the fryer and make its way to me. As per usual, I grabbed one of the steaming hot pieces of cod and went right at it. When the cook was making the fish I noticed that the fillets seemed larger than they used to be. When I got my hands on them I realized they definitely are. These fillets were very meaty compared to what we used to get. They were also very tasty, and probably a little better than I remembered. My three lightly coated chunks were steaming hot until the last bite. By the end the fish had accumulated a tiny bit of grease, but even these greasy morsels were delicious.
As comfortable as I have gotten with Wilson's it is in no thanks to their French fries. Usually they are over fried and just not enticing, I think today I may have uncovered the reason why. When I sat down there were some fries ready to go in the bassket, unfortunately there was no one for them to go to. Then right before my fish was ready she gave them another blast in the fryer to reheat them. Ah ha! It is the double frying! I finally had an explanation for the mediocrity and the inconsistency in Wilson's fries. Thankfully the tartar is probably some of the absolute best out there and can be relied on time and again. It is thick and creamy with just the perfect amount of sweetness. It works wonders with the fish and even makes the overly crispy fries edible.
Like the tattered soles on my sneakers the plain Jane white roll was soft and squishy. It's pillow-y texture complimented the flaky fish perfectly. The slaw was also highly complimentary and while it wasn't zesty, it was creamy and did what it needed to do to complete the puzzle.
Overall, I feel comfortable recommending the Fish Fry at Wilson's. The fish and tartar are simply great and the rest of the meal rounds out just fine. However, make sure you come on Friday because they have fried fish on the every day menu which is not their Fish Fry. The Fish Fry is special, and worth waiting for. As my sneakers ushered me away from yet another visit to Wilson's I couldn't help but think just because something is broken in, doesn't mean it is broken down. After over 100 visits to Wilson's I think I can safely say I have their Fish Fry broken in, time to sit back and enjoy the ride.
Wilson's has evolved over the years and the 3-piece now sits at $8.75, which is $1.50 more than when we started going there in 2004, but for that extra $ you get lots of extra fish. In 2004 the pieces were about 3 ounces each and more log shaped. In 2020 the pieces are HUUUUGE with some being wing shaped, and others looking like bricks. Other than the shape things pretty much remain the same but with the added girth comes some added grease. Since mine was one of the first orders of the day the oil didn't have that skunky smoky taste but it was still tangible. In addition, the meat:seasoning ratio is off, and while it's still good, and I'm sure some people love the bigger pieces, I'd rather have the smaller bites of yesteryear.
Everything else is basically the same as it ever was save for the slaw: tons of freezer fries, the best tartar in the game, and a dinner roll. As for the slaw, a 4 oz cup has taken over for its 2 oz counterpart and it has a much creamier consistency. It's not a lot better per se, but definitely noteworthy.
Wilson's was our place for a long time and we looked forward to bopping in each and every Friday. As we've moved and grown so has their Fish Fry and while it's still good, it doesn't speak to us as loudly as it once did. Overall, we still recommend this Fish Fry and will definitely see if it keeps evolving over the years.
There's no BS at Wilson's (nor will there ever be) and I a steaming hot plate of cod in front of me about 10 minutes from the moment I sat down. As per usual, the cod was simply superb. It was fried just right and cut into perfectly manageable pieces that go down in one-two-three bites (if you have a big mouth like I do). Each juicy chunk of cod boasts Wilson's signature breading which is superbly seasoned and clings to slick fish with Herculean strength - no un-breaded bites here. Speaking of no BS, Wilson's tartar is superb and leaves little room for improvement, so I'll just leave it at that.
If there was an area where Wilson's Fish Fry needed improvement it was in the French fry department. The fries of old were not very good, and sometimes just plain bad. Thankfully, the good folks at Wilson's have finally come to their senses and some new spuds have found their way onto the scene. The new numbers are thicker, heartier, and fried much better than the old fries ever were resulting in a much more desirable Fish Fry experience.
The current coleslaw is also much better than it used to be. It is now a more finely chopped and diverse mix, and while it still has the same slightly chalky flavor it wasn't as overpowering as in days past. The roll this time around was slightly different and seemed to be some sort of multi-grain or wheat rather than just the regular white. While it was a little gritty, they are clearly trying to change things for the better and effort certainly counts.
Once again Wilson's did the job they set out to do. While it's nothing fancy it is just a flat-out tasty meal for a fair price. Overall, we highly recommend this Fish Fry no ifs, ands, or buts about it And hey, we welcome a few minor improvements here or there, just leave the cod and tartar be.
I decided to give Wilson's a go for diner this Friday night, and I must say it was a totally different animal than what I've found during the noon hour. I've been to Wilson's on Badger game days, and it was busy. I've been to Wilson's on Packer game days, and it was really busy. I've even been to Wilson's on Brewer game days, and it was still pretty damn busy. But none of those days compared to how busy Wilson's was this Friday. It was nothing less than berserk.
Apparently there was a Guys on Ice show at the Barrymore going on, and half of the audience-to-be stopped into the beloved sports bar for burgers beforehand. Every single seat was taken and there was a line for drinks at the bar which forced yours truly to the periphery. Eventually a couple got up from their stools and I quickly swooped in and grabbed one of the open seats. Luckily, Mack had seen me waiting my turn and put in my order well in advance me actually finding a seat, so my food was already in the queue once I sat down.
I watched order after order of fish pass in front of me, and it took a good 30 minutes before my own 5-piece would be fried. At this point it was getting close to show time and the crowd was thinning out which meant my fish was served mere seconds after it was cooked. It was scalding hot and ready for my eager hands. I wasted no time.
As per usual, the cod was on the money. The 5-piece was incredibly hearty and featured three regular pieces and two that were larger than average. The regulars chunks were good, but a couple had ends were a little chewy and difficult to pull apart, however, the two meatier chunks more than made up for it. This duo was moist and flaky, with a much more buttery flavor. All five shared the same light breading, which is perfectly spiced, and really makes the cod something special.
Historically Wilson's fries haven't been anything to write home about, and this batch wasn't any different. They were just fine, and adequately fried, but nothing unique. Luckily, Wilson's tartar is noteworthy and justifies all the praise we have heaped upon it. It is smooth and creamy, with a remarkable zip that pushes the cod skyward and perks up the pedestrian potatoes. And the best part? When you upgrade to the 5-piece you get two full cups instead of the regular one. God bless you, Mr. Wilson. God bless you.
The supporting actors in Wilson's fishy production play their roll adequately, but are far from skilled thespians. The coleslaw usually butchers its part, but was less chalky and more alluring than usual while the dinner roll is to this Fish Fry as Colin Farrell is to Hollywood -- solid, but far from Oscar worthy.
After 100+ visits to Wilson's there isn't much they could do to change our minds about their Fish Fry. It is just incredibly solid, and flourishes on the strength of their savory cod and tremendous tartar sauce. Overall, we highly recommend this Fish Fry, and will come back anytime, whether it's for lunch or dinner, and we won't give a damn how long we have to wait to get it. Wilson's is our place, and always will be.
Wilson’s is a stalwart. Ever since we first breeched the threshold and entered the LCD-laden mecca we were hooked on their Fish Fry. It is as consistent as they come, and never ever, have we had a subpar meal. More importantly, it has always been consistent – three 4 ounce-ish pieces of cod with all the standard accoutrements. It has never and will never change...or will it?
The standard 3-piece for $7.25 is enough for any one man, but when you bring another half a man (in this case a two year old) the $9.50 5-piece makes more sense. As it were, we were expecting the same old fish (which would have been super), but to our amazement things had changed…and for the better no less. The once average-sized cuts are now massive sinewy fillets. The squat rectangles of yesterday have been replaced by long, lean fillets, but still with plenty of meat. The batter:fish ratio has gone up significantly, and when batter is the tasty that’s definitely a good thing. It’s still as “fried-chicken-like” as it used to be and 100% grease free. Hot oil and light breading equals pure bliss and this bit of cod garners our highest score ever for Wilson’s, proving change can be a good thing.
That’s about where the change ends though, save for the real Hunts brand ketchup that has taken over for the generic hot dog stand stuff. The fries are what they’ve always been, although in such a gigantic portion they necessitated their own basket. While they were a little limp in spots, they were plentiful and satisfying for dad and little man alike.
Two, count ‘em, two ½ oz Solo cups of tartar were used in their entirety. It’s so good and so thick, that wasting any of the creamy concoction would be a crime against the Fry. It truly is the standard by which all other tartars should be judged.
Stop me if you’ve heard this before, but two, count ‘em, two dinner rolls came along for the journey. Some revamped slaw also lumbered along and was less chalky, and peppier than it used to be. It looks far more homemade and less Sysco standard than that of yesteryear.
We’ve always loved Wilson’s, but our relationship had definitely stagnated after a decade. Leave it to the Randy and the missus to shake things up in the best of ways. The new cuts of cod are amazing and when you consider the price hasn’t budged it’s definitely a customer-savvy switch. Overall, we highly recommend this Fish Fry and we might be time we seeing more of each other in the future.
Solo trips to Wilson's require a seat at the bar, and a bottle of beer. No more than a few sips into the High Life and I had a steaming hot Fish Fry set in front of me - fish shouldn't take that long to fry, you see. It was classic Wilson's. The pieces were a little bigger than average, but just delicious as ever. The hunks were meaty and flaky, and paired perfectly with Wilson's light and spicy breading.
Wilson's fries are hit and miss (mostly miss), but this time they hit (not the bullseye, but a good clean hit nonetheless). They came in droves and were well-fried, which isn't always the case. Any lackluster cuts were perked up by Wilson's homemade tartar which is all-around perfect, and makes fish and French fry alike so much more.
Dinner rolls are shipped in Friday AM so you know they are soft and fresh, and when the butter is room temp (it isn't always) things are even nicer. Wilson's revolving slaw recipe landed on a winner today and the oft bland mix was diverse, crispy, and homemade. It was not objectionable in any way, which is actually saying quite a bit when it come to slaw roulette at Wilson's.
Another trip to Wilson's, another delicious Fish Fry. That's pretty much it.
When you have former co-workers in the sports media industry meeting them for fish at Wilson's is a no-brainer. They love sports, Wilson's is arguably the best sports bar in town and also has a great little Fish Fry. It's a match made in heaven (or Wisconsin as it were).
Travis, Norbert, and Laura from WisSports showed up about five minutes after I got there and Adam, of WIBA fame, rolled in about five minutes later. We shot the breeze for a moment and had our orders into the cook not long after. Three of the five of us went for the standard 3-piece, while Travis opted for the big fiver and Laura (gasp) opted for a grilled cheese. The fish fried quickly and we had lovely-looking plates in front of us in practically no time.
Maybe we were just lucky or maybe members of the local sports media draw some serious water in this town, but whatever the case may be we all got an extra piece of fish on our plates. The 3-piecers became 4-piecers and the fivers became sixers. It was like a fishy Christmas in January for our hungry crew.
Wilson's cod is as consistent as they come, and I'd go so far as to call it mouth-watering. It's flaky enough, and while there may be a tough piece to chew through here and there, the breading brings it home every time. When paired with Wilson's thick and creamy tartar the solid starter is elevated into an All-Star caliber performer.
A side of typical Julienne-cut fries come with the fish but are nothing really special. They tend to be a little on dry side, but always come in a big portion and pack a satisfying crunch.
The yeasty dinner roll has always been a firm contributor to the lineup, but the same can't be said about the slaw. For years the creamy concoction was a chalky underperformer, but it appears to have finally come around. The revamped slugger had a pleasant flavor with plenty of pop and while it's still not the best it has taken a huge leap forward and now actually belongs in the game.
Sports, friends, and Fish Fry, what's not to love? Overall, we recommend the Fish Fry at Wilson's and if you catch us on the right day we might even say highly so. It's as solid as they come and while it might not win any championships it's always worth the price of admission.
Wilson’s is a stalwart. Ever since we first breeched the threshold and entered the LCD-laden mecca we were hooked on their Fish Fry. It is as consistent as they come, and never ever, have we had a subpar meal. More importantly, it has always been consistent – three 4 ounce-ish pieces of cod with all the standard accoutrements. It has never and will never change...or will it?
The standard 3-piece for $7.25 is enough for any one man, but when you bring another half a man (in this case a two year old) the $9.50 5-piece makes more sense. As it were, we were expecting the same old fish (which would have been super), but to our amazement things had changed…and for the better no less. The once average-sized cuts are now massive sinewy fillets. The squat rectangles of yesterday have been replaced by long, lean fillets, but still with plenty of meat. The batter:fish ratio has gone up significantly, and when batter is the tasty that’s definitely a good thing. It’s still as “fried-chicken-like” as it used to be and 100% grease free. Hot oil and light breading equals pure bliss and this bit of cod garners our highest score ever for Wilson’s, proving change can be a good thing.
That’s about where the change ends though, save for the real Hunts brand ketchup that has taken over for the generic hot dog stand stuff. The fries are what they’ve always been, although in such a gigantic portion they necessitated their own basket. While they were a little limp in spots, they were plentiful and satisfying for dad and little man alike.
Two, count ‘em, two ½ oz Solo cups of tartar were used in their entirety. It’s so good and so thick, that wasting any of the creamy concoction would be a crime against the Fry. It truly is the standard by which all other tartars should be judged.
Stop me if you’ve heard this before, but two, count ‘em, two dinner rolls came along for the journey. Some revamped slaw also lumbered along and was less chalky, and peppier than it used to be. It looks far more homemade and less Sysco standard than that of yesteryear.
We’ve always loved Wilson’s, but our relationship had definitely stagnated after a decade. Leave it to the Randy and the missus to shake things up in the best of ways. The new cuts of cod are amazing and when you consider the price hasn’t budged it’s definitely a customer-savvy switch. Overall, we highly recommend this Fish Fry and we might be time we seeing more of each other in the future.
The $10.25 5-piece is perfect for sharing and that's what the little man and I do every time now. The pieces are thin, but meaty, and he loves the light and clingy breading. His eating habits are getting more finicky, but I can always count on him downing at least one whole piece at Wilson's.
He's also a fan of the fries, and while the freezer to fryer numbers are far from perfect, there are plenty to go around. In reality he doesn't care if their house-cut or freezer fries as long as they have plenty of salt on them...That's my boy!
Two cups of thick and pungent tartar come with the 5-piece, and take the fish to the next level. There's so much in fact that enough usually sticks around for some French fry dipping afterwards. A retro version of Wilson's slaw brought back memories of the chalky mix of yesteryear this Friday, while Grandma's roll was just as soft and doughy as ever.
When it comes to Fish Fry consistency is king, and while Wilson's might not be the best out there it's stays consistent week to week. It always has been (and we hope always will be) the same tasty Fry we have come to know and love. Overall, we recommend this Fish Fry and love having our little man grow up with Wilson's.
An Ode to Wilson's
Friend of friends,
Reliable and true,
Timeless Mr. Wilson,
For fish, we come to you.
30 minutes on Atwood,
Never seems to suffice,
Longing to linger with cod,
And the perfect hint of spice.
We order up quick,
You serve it up quicker,
Your flaky sea treat,
Is a true finger-licker.
Your fries were once bland,
Your only black eye,
Wilson, my friend,
You have learned how to fly.
A change for the better,
A true complement,
With fish so wealthy,
These fries pay the rent.
The apple of our eye,
Is creamy tartar sauce,
In the game called Fish Fry,
All others are lost.
This sauce reigns supreme,
Perhaps the perfect taste,
3 big pieces of fish,
Ensure none goes to waste.
A taste of coleslaw,
A pre-packaged roll,
Complete what you give us,
Without stealing the show.
Service so fine,
From a kind, local gent,
Make your barstools a destination,
We won't soon forget.
Cod so superb,
Fries greatly improved,
Every morsel we ate,
For every one was good.
A sauce so supreme,
Coleslaw and rolls play their part,
A well-rounded meal,
We all take to heart.
We once called you standard,
A measure to best,
After this meal,
You may have beaten the rest.
No longer will we put you,
In so average a place,
For the best fish fry around,
You have stated your case.
No doubt a great value,
For 3-pieces, so ideal,
We come see you on Friday,
For a near perfect meal.
A Fish Fry so complete,
We leave so fulfilled,
And at a mere $7.50,
We're never over billed.
Friend of friends,
Reliable and true,
Timeless Mr. Wilson,
For fish, we come to you.
Back in March we escorted the delightful duo on their excursion to Toby's and had a great time in doing so. These are a couple smart cookies and we had blast BSing with them on our first meeting. This time around I knew it would be just as much fun, if not more so, since Gabe is back in action and quite an astute gent in his own right. MFF and A to Z, it would seem, are a perfect match.
Our fishly contingent arrived at Wilson's at noon, and grabbed one of the 6-person high-top tables like we always do. A to Z rolled in shortly thereafter, and joined the four of us. Unfortunately, the ever-reliable Mack was nowhere to be seen (suspected to be in St. Louie for the Brewers-Cardinals game) and it took much longer than normal for his stand-in to swing by. Eventually he came over, dropped some menus (now with anti-theft devices, no joke), and ran to get us a round of drinks. When he came back with the beverages our orders went in - mostly 3-piece Fish Frys, with Nicole opting for the "eponymous" Wilson Burger.
As per usual, the fish came in about 10, minutes and was scalding hot - as it's supposed to be. The three pieces were the standard Wilson's fare, and the meaty hunks were as delicious as ever. They featured Wilson's signature light, crumbly breading, and were COMPLETELY devoid of grease while not being dried out. We simply love this stuff, that's all there is to it.
Pairing perfectly with the consummate cod was Wilson's thick, creamy tartar. This splendid sauce compliments the fish so well that you'll think you've died and gone to heaven, or Davy Jones' locker, if you will. I often wonder if tartar sauce can get any better than this, and the more I do, then less I think it can. Wilson's simply owns the sauce.
You know we love Wilson's, and from outward appearances it seemed like the fish impressed A to Z too. Unfortunately, today Wilson's fries took a step back, impressing no one. The matchstick-style fries were under-fried, totally lifeless, and detracted from the overall glory of the Fish Fry. While they were still better than those of yore, they were a far cry from the best of the best, leaving all at the table unimpressed. D'oh!
Speaking of dough, the tear-off dinner roll was as starchy and delicious as ever. It was soft and hearty, and complimented the fish/tartar combo with its delicate texture.
If there is one thing that has always been a letdown at Wilson's it is the coleslaw. Never in all our visits have we enjoyed the homemade blend and its strangely bland bonding agent. Well, lo and behold, times they are a-changin' and we were treated to a whole new rendition of the cabbag-y concoction this time around. The updated slaw was creamy and zesty, and seemed to be heavier on the shredded carrot. It was a total 180, and the consensus at the table was that this was Wilson's finest effort to date.
Wilson's is also infamous for leaving their ketchup out indefinitely, which leads to it being a tart, vinegar-y disaster. Well, maybe we got lucky, or maybe they've finally caught on, but this time Gabe's favorite condiment was thicker, more consistent and actually tasted like ketchup. It was a bit of a miracle, and I'm not fully ready to say they've figured it out for good, but things are looking up. We'll test it again our next trip to be sure...
This is still one of our favorite little Fish Frys and we are glad we got to share it with two of Madtown's finest in Nicole and JM. Overall, we recommend the Fish Fry at Wilson's and will be back time and again until they give us a good reason not to. And who knows? Maybe "them bloggers" will even come with again sometime?
There's no BS at Wilson's (nor will there ever be) and The Big A and I had two steaming hot plates of cod in front of us about 10 minutes from the moment we sat down ("The Big A" is a co-worker of mine, in case you were wondering). As per usual, the cod was simply superb. It was fried just right and cut into perfectly manageable pieces that go down in one-two-three bites (if you have a big mouth like I do). Each juicy chunk of cod boasts Wilson's signature breading which is superbly seasoned and clings to slick fish with Herculean strength - no un-breaded bites here. Speaking of no BS, Wilson's tartar is superb and leaves little room for improvement, so I'll just leave it at that.
If there was an area where Wilson's Fish Fry needed improvement it was in the French fry department. The fries of old were not very good, and sometimes just plain bad. Thankfully, the good folks at Wilson's have finally come to their senses and some new spuds have found their way onto the scene. The new numbers are thicker, heartier, and fried much better than the old fries ever were resulting in a much more desirable Fish Fry experience.
The current coleslaw is also much better than it used to be. It is now a more finely chopped and diverse mix, and while it still has the same slightly chalky flavor it wasn't as overpowering as in days past. The roll was the standard - soft, fresh, adequate.
Once again Wilson's did the job they set out to do. While it's nothing fancy it is just a flat-out tasty meal for a fair price. Overall, we highly recommend this Fish Fry no ifs, ands, or buts about it And hey, we welcome a few minor improvements here or there, just leave the cod and tartar be.
Gabe and I rolled into the Atwood mainstay just before the lunch hour expired, and were not the least bit surprised to see almost every chair in the place occupied. We scrounged up a high top table and waited for Mack to swing on by. As soon as he did we hit him with our orders and he shuffled off to drop them by The Mrs. In typical Wilson's fashion, the food was ready about 7 minutes later and looked as good as ever when we first laid eyes on it. I quickly brushed aside a few fries, popped the lid on my tarter, and probed the sauce with my cod. At first taste it was clear, this was classic Wilson's.
Each of the three meaty fillets were perfectly fried and covered in Wilson's light and flaky batter. The cod and batter combination is truly a flavor for the ages, and when paired with Wilson's tartar, makes for an undeniably awesome experience. Wilson's tartar is basically perfect, and has never once swayed from the homemade recipe, save for the couple of months that they received a bunch of free stuff from a local KFC (that was awful).
While the fish and tartar are steady as a rock, the French fries always seem to be a bit of a guessing game. This time around they were still serving their updated skin-on Julienne cut numbers, but they were woefully undercooked, leaving them limp and somewhat flavorless. I'm not sure what Wilson's deal is, but if they could get the fries on par with the fish it would be to everyone's benefit.
Much like the unpredictable fries we received this visit, the coleslaw was also sadly lacking. While it is dependable as all get out, the only thing you can rely on is that it won't taste good. The creamy mixture is just not very flavorful and could really use some Miracle Whip or something to kick it up a notch. As it stands, it is just really bland and cabbage-y, and although it is comparable week to week, that isn't necessarily a good thinig.
Wilson's does do Fish Fry right by offering a soft, spongy dinner roll with every meal. This visit it was extra delicate and really added a nice texture change between bites of flaky fish and soggy fries.
Overall, this was another triumph for Wilson's. Each and every visit you are assured of: fabulous fish, tasty tartar, a dandy dinner roll, and crummy coleslaw. In addition, you get to play the guessing game that is Wilson's French fries. We still love Wilson's and although we don't make it as regularly as we used to, we still are managing to get there from time to time for their fantastic Friday Fish Fry. In a world where consistency counts, Wilson's just seems to add up.
I arrived at Wilson’s at about 12:30 or so and waited for a couple friends to show up from their office downtown. As I waited I enjoyed my long neck of High Life and watched a little SportsCenter. They showed not long after and we put in our orders – 4, 3-piece.
As always the fish was ready within 5-7 minutes of ordering and was scalding hot when he set it down. The light, flaky cod was superb even if it didn’t come served on a napkin as it almost always does. My last piece was still steaming as I finished it off (granted that was only about 3 minutes after I got it but when the fish is this good I can’t just let it sit, it must be eaten, NOW!).
The 3-piece used to run $6.25 and has since been bumped to $7.50. Last week I postulated that the $1.25 price hike might be due to new, higher quality fries. This week I was proven wrong as it appears the fries were back to the same old same old, which are fine but not what I was hoping for.
Wilson’s still has the best tartar out there and a slaw that is just fine. The roll was not as warm as it was last week either but still did the job.
After last week I thought I might be coming back to Wilson’s every Friday. This week brought me back to Earth a little bit. This is still a great lunch time Fish Fry but not the best as I was almost tempted to say last week. Wilson’s isn’t always the most consistent across the board but the fish is always great and that is really what is most important.
I was able to skip out from our neighborhood rummage sale and slide over to Wilson’s at about 12:30. I grabbed a stool at the bar and waited for Mack to come grab my order. The Fish Fry at Wilson’s used to be $6.25 for a 3-piece and $7.50 for a 5-piece but has recently been raised to $7.50 and $9.00 respectively. I was curious if this was just a function of the economy or if they actually did something different to the Fish Fry. In the end I think it was a little bit of both. I went for the 3-piece and ordered a High Life since I have had mixed results with the tap Spotted Cow in the past. The fish came in about 5 minutes and was everything I remembered, and more.
My three fair sized cod filets were just delicious. Wilson’s uses a light batter and fries their fish to near perfection resulting in compact, solid pieces that are great finger food. The homemade tartar that comes with is also superb and compliment the fish without taking center stage. The fish has always been consistently good but this may have been about the best it has ever been for me (or maybe I have just been away for too long). When I was all done the napkin under the fish is had nary a grease spot to be found.
The fries at Wilson’s were always hit and miss, but this time they definitely hit and almost bowled me over to boot. They were straight cut potatoes (as the always have been) but these had the skin on and seemed to be less starchy than I remember. They were hot, well fried and more than plentiful. Perhaps this is the reason for the price hike? If so, I am all for it.
The slaw was fine and seems to be the same as it ever was (insert Talking Heads beat here). The roll was also the same ole-same ole but now served warm which I like a lot more than a lifeless cold bun.
Tons of TV’s with sports on every one of ‘em, fruit machines & bar games and regulars everywhere are what you can expect at Wilson’s. Overall I was more impressed with this visit to Wilson’s than any other I have had. The food was even better than I remember, the service was speedy and friendly and Wilson’s is still Wilson’s. I was clearly spoiled by having such a great Fish Fry so conveniently located and will now have to make conscious efforts to get to Wilson’s as often as I can.
Of course, we've had the Fish Fry at Wilson's over 100 times so you know it has to at least be decent...and in our opinion it's much better than that. Today was a 5-piece with a 3 year old and was as classic as ever. The cod is lightly breaded with a superb amount of flavor. Its not the fall-apart flakiest fish in the world, but tastes pretty damn good to me. Tons of fries come with the 5-piece and are more than enough to share with a hungry little boy, while two full cups of the best tartar money can buy are all for dad. A couple soft and fresh dinner rolls get split evenly, and a much improved slaw has kicked the chalky stuff of yesteryear to the curb.
Wilson's is just a tasty, no-nonsense Fish Fry and that makes me happy. If you try it you probably will be too.