Review
It was pretty mellow at the Inn during the lunch hour and our fish was some of the first of the day to fry. The chunks of cod were fat and although it looked like a 2-piece to the naked eye, two of the fillets actually fused into one super-chunk in the frying process. Both remaining pieces were well-fried and home to the Hooter's benevolent beer batter. This is some of the tastiest batter around and it takes the high-quality cod to heights few fish ever see.
The "new" crinkle-cut fries are chubbier than their predecessor and as such they stay hotter longer. They are still pretty basic though, and I know people swear but the baby reds so if you want something more unique that's the move.
Hooterville's tartar lives in a big squeeze bottle at your table and is ideally thick, creamy, and zesty. It pairs perfectly with the creamy cod and makes it something more. The dinner roll is as basic as they come and the slaw has a little color but standard flavor.
I've heard people say that the Hooterville Inn boasts the best Fish Fry in the state. While I don't know that I'd go quite that far, it is definitely some of the best beer battered cod that money can buy, and we continue to recommend it highly.The fish out in Blue Mounds is still superb and home to some of the best beer batter around. The coating is a smoky and decadent delight that paints a masterpiece on the cod canvass.
Playing a spectacular second fiddle are a side of the hooter's hash browns with cheese and onion. Gooey and delicious is all you need to know about these shredded spuds.
Thick and creamy tartar sits on the bar and compliments the cod just right, a standard slaw does the deed, and a classic slab of marble rye tops it all off.
For only having a small flattop grill, a double basket fryer, and one fry cook, Hooterville puts out one impressive Fish Fry. Overall, I still highly recommend this Fish Fry and would also highly recommend making a reservation if you want a table on Friday night (even at 5pm).Wisconsinites could fill in that blank a lot of ways. Obviously, "boat loads of fish" comes to mind, but some might say "getting out of the house," or "taking the night off from cooking." While others might say "friendship, camaraderie, and relaxing with loved ones after a long week at work." Whatever the case may be, whether you are in it for fish or for the friends, Aunt Mary has you covered. Her Hooterville Inn is all about Fish Fry.
Our crew of five piled into Gabe's silver boat, set sail, and arrived in the port of Bluemounds roughly 30 minutes later. Finding Hooterville was no problem since it was about the only place with a crowd in the homey hamlet. The place was plenty busy, but we wiggled into a cranny at the bar, grabbed some Cows, and within another 30 minutes had the five stools we needed. At this point we took our name off the list and just ordered at the bar since we figured it would have been another half hour wait based on our original estimate. As luck would have it, no sooner was our name removed from the tablature than a big table opened up and the group who sauntered in after us was escorted to it. Oh well, no biggie...
We all came to Bluemonds for fish, and that is exactly what everyone ordered, although quantities varied within the group. No one wussed-out with the $7 1-piece, but a bunch of $9 2-pieces went into the queue, as did my $11 3-piece. It took a good 15 minutes for the food to arrive since there were a few orders in front ours, but the fish was ungodly hot when it did.
I wasted no time, snagging one of the piping hot pieces right away, and seeing what was what. The view was simply phenomenal. The cod was incredibly light and flaky, and almost melted in your mouth. The luxurious liquefaction was aided by the dark colored Spotted Cow beer batter which was equally delicate and worked perfectly with cod. The enchanting chunks went down with ease, leaving me wishing a 5-piece (or AYCE) option would have been on the table. This was some of the best beer battered cod we have ever eaten, and can easily say it's in the same echelon as the Owl's Nest.
Slathering the cod was Aunt Mary's homemade tartar sauce which lives in a big squeeze bottle on the counter. While we would certainly prefer it to be chilled, the mayo-based mix still did its job, and took the cod up a notch.
Usually we just go for the French fries, but after catching a glimpse of the plain crinkle-cuts on a fellow diners plate we thought better of it. We asked the bartender what she thought about our pending decision, and she wholeheartedly endorsed their homemade baby reds. Being the ever-present dissenter, I took yet another path, and chose the hash browns with cheese and onions. They sported crispy exteriors and, soft supple interiors, just like mom would make. The cheese and onion were in perfect balance resulting in a classic taste. The few of us who took the bartenders suggestion and chose the baby reds were also not disappointed as the quartered spuds were drown in butter and what appeared to be some sort of pesto.
A final duet was sung by a slice of dark rye, and some homemade Hooter slaw. Aunt Mary's coleslaw was very good, and had just the right hint of zest. Its sweet and smooth sensation serenaded the radical rye, and quelled its signature bite perfectly.
Even though we chose to sit at the bar the service didn't suffer one bit. The bartenders, cook, and hostess worked in concert, and ran this Fish Fry as a finely tuned machine. They kept Aunt Mary's pedal to the metal, and made for a truly inspiring Friday night experience. This turned out to be a great meal, and more than justified our 30 minute cruise "out of the way" down 151. Overall, we highly recommend this Fish Fry, and can't wait to see those Hooters again.
The HI is the kind of small town bar that just screams Fish Fry. While the bar isn't necessarily nice, nor is it spacious, it has that certain "it" factor. When you're talking Friday Fish, "it" can mean different things to different people. It can be a smell. It can be a certain flavor of people. It can be dedicated wait staff who knows what the Friday Fish Fry is all about. Hooterville has all these its, and then some.
I got my fair share of it since I showed up really early, intent on slugging down a bunch of beer before my fish. In all honesty, I was waiting for Jer who was out in the swamp sharing his love of regional amphibians with likeminded locals which gave me a couple hours to watch the operation and take in just what makes it so great. Here's what I learned...
Hooterville has a head fry cook, and she has it. With but a few waitresses and one kitchen helper she pumps out plate after plate of pristinely fried fish simply by sticking to a routine. It's really all about timing and since the clock in her head is never off her fish is never over or under-fried. Blend her keen intuition with some of the world's best beer batter, and you start to see what it is all about.
It was after nine when Jer finally got out of the swamp, but since the good folks in Blue Mounds knew what our scenario was they made sure to keep fryers hot for us. We wound up being the last non-employee fish order of the night, but even so, our fish was fried with the same care and attention as all those before it.
After watching so many orders go from the batter, to the fryer, to the tables I was more than ready to dig into my own plate the second it arrived. Our 3-piece dinners were glistening with a sheen of oil, and steaming hot. The batter on the cod was somewhat dark, but has a fantastic flavor. It was rich and smoky, and turns the plain cod into anything but. While a thick beer batter can mask the flavor of the fish the Hooterville batter is light and flaky since each and every piece goes through a routine - grab it, dunk it, let 'er sit, let 'er drip, then let 'er rip. It is poetry in motion to witness, and even more satisfying to eat.
The cooks mastery doesn't end with the fish either. I watched pile after pile of hash browns meet the grill, only to be flipped at the exact right time, and slathered with cheddar only when appropriate. Like mine, every batch appeared to be almost perfect, especially when complimented by a hearty dose of lightly grilled onion.
Any good beer battered cod should be accompanied by a thick and creamy tartar and you know the experts at Hooterville are well aware of that fact. Like everything else, the homebrew was almost perfect and even though the fish didn't need it, it still took it to the next level when applied. Protip: the normal tartar just sits on the counter in a big squeeze bottle, but if you want a fresh, cold one ask for a to-go cup from the kitchen helper - it's the way to go.
Continuing the theme of amazing amazingness was the piece of real rye I chose over white. It was soft and fresh, and really perked up the coleslaw (which was the only failing in the Fry). While the slaw was creamy, and appeared to be homemade, it wasn't zesty and would have fallen flat if not for the rye.
It means different things to different people, but if you've been to Blue Mounds for Fish Fry you know exactly what it is. Overall, we highly, highly recommend this Fish Fry and think it serves as a shining example of everything Friday night in Wisconsin stands for - tasty food, friendly folks, and dedication to a craft. This is clearly one of the best Fish Frys in the Madison area, and we'll likely be making the trek to Blue Mounds more frequently from here on out. We loved every minute and every morsel of this Fish Fry which is really what it's all about.
The HI lives down in Blue Mounds which is great if you live in Mt. Horeb or Verona, but not so great if you live on the east side like we do. It's a haul to get all the way down there, but one we're starting to make more often...it's definitely worth it. Plus, they'll let you make a reservation which ensures you won't be waiting hours for a table since it is a small place and they get busy, busy, busy on Friday nights. We made our reservation for 6:00 and showed up about 5:45 which was a smart move as the bar was standing room only by six.
They only serve cod at Hooterville, but you can get it baked so it's not fried or nothing at least. That said, once you've had the fried cod you're probably never going to want anything else again. It comes as a 1,2, or 3-piece, but if you're hungry, or just smart, you can add more for $2 each and take them home with you. I did just that (a 3-piece with two extra), but unsurprisingly, between the three adults and one toddler at the table neither made it home. This cod is damn near perfect, in fact I'm not really sure how it could get any better. The batter is as smooth and creamy as they come, and it keeps the fillets moist without trapping any grease. It's a modern marvel and some of, if not the absolute best cod you will ever eat. The flavors are simply out of this world.
Whereas the hash browns with cheese and onion were a little stiff on our last visit, the grill was hot and slick and ready to go this time and these babies were lubed to perfection. The simple shreds were loaded up with cheddar and slid down the gullet with ease. They were everything you expect them to be and much better than the standard freezer fries. They also offer some spectacular baby reds if you're feeling even more adventurous.
The cod at the Inn could easily be eaten without tartar but if you're like me you like the finishing touch a sassy sauce provides. Tons of the good stuff in a big old squeeze bottle live at the table and keeps me coming back for more. This is the good stuff - thick and smooth, with all the pop you want and none of the skunky flavors you don't.
No real Fish Fry is complete without a slab of bread and a scoop of slaw and the dense slice of real pumpernickel and a banging slaw at Hooterville do exactly what they are supposed to do.
You can't have the best Fish Fry without the best fish, and after having literally thousands of them I think this may well be it. This cod is simply above reproach and is as close to perfect as I can ever remember eating. It's high praise for sure, but I think they are as deserving of it as anyone. Overall, we highly, highly, highly recommend this Fish Fry and can't wait to come back for the next round. I'm sure it won't be long.
Hooterville only has cod, and I use 'only' lightly since they really don't need anything else. The cod comes in three sizes with the biggest being the $13 3-piece; but luckily for those with a big appetite (like I had this week) more can be added for a couple bucks a pop. I was early and had my fish in the fryer just after 5:00. My 5-piece (yes, you read that right, 5-piece) was ready a few minutes later and looked as daunting as you might expect. There was a ton of fish, and these are small either, but after the first bite I knew I'd made the right decision.
More than likely, this is the best beer batter in the universe. It's dark and rich and the Spotted Cow gives it a flavor unlike any other. It's so smooth and creamy that it turns the flaky cod into something else altogether. There is definitely something secretive going on beyond the disclosed Cod, and it doesn't appear they're letting that cat out of the bag any time soon.
As per usual the Fry comes with your choice of sides, one of which is hash browns. These cheese and onion are an up-charge and usually well worth it, although they frying was a little off today. The cheddar and onion didn't get fully incorporated into the mix and thus they weren't as slick as expected. The griddle also seemed to be lacking oil as a few black spots showed up and tainted the flavor meld.
Tons of tartar was there for the taking and I went back to the well at least four times. It comes in a big squeeze bottle and they probably needed a fresh refill at my spot when all was said and done. This blend is thick and creamy and just what the doctor ordered for the decadent cod.
The capers were a creamy coleslaw which was pretty basic and could well just have been Sysco, and a real slice of rye bread. The slaw added a punch and the rye rocked it with a classic stank.
When you're talking Fish Fry the bulk of the conversation should be centered on the fish, and the Hooterville Inn really dominates the dialog. This is arguably the single best fish anywhere is Wisconsin and something you really have to taste to believe. Overall, we highly recommend this Fish Fry and think it jut might be the best we've ever had. You'd be wise to try it.
Now, Hooterville Inn used to be Aunt Mary's Hooterville Inn and while I have no idea what the ownership situation is currently, things have definitely changed over the last year or so. They have a new website, new menu, and even a new sign out front, all which make no mention of one "Aunt Mary." It seems that these updates extend all the way to the staff as the bartenders and cooks aren't the same faces I recall seeing on my first few visits to Blue Mounds. Regardless, everyone is still friendly, and the recipe for that benevolent batter remains in tact, although the execution has slipped to some extent.
This Friday we had a HUGE group that wanted to get together and since some were coming from the Dubuque area and some from the Madison area Hooterville seemed like the perfect halfway point. We made a reservation for 6:00 (Hooterville actually takes them on Fridays) and everyone eventually trickled in by 6:30 or so. We essentially had the whole back room to ourselves and a lot of attention from the lone waitress. With the evolution in style has come a jump in price, and while it's a small skip it's still noticeable. The 3-piece cod is up to $13 from $11 and they'll still let you tack on additional pieces for a couple bucks a piece. Now, the kitchen at the Inn is TINY so getting flooded with 12 orders from a single group all at once has to be daunting, but they did a fairly remarkable job chaining them all together and ensuring that we all had food in front of us at the same time.
Any conversation about the quality of the HI FF starts and ends with the fish so lets begin there. As per usual the batter had a dark golden color and a smoky/creamy flavor (this didn't deviate from the norm and we hope it never will). When it's done right, it's paper thin and like nothing you've ever seen before; but like any batter, if left too thick it can become overwhelming. Historically, the batter has been nice and thin on every piece. This was always accomplished by letting the excess drip thoroughly between the battering and frying stages (I know, I sat right next to the fryer a couple times and watched it happen). I'm not sure if the haste to produce 12 orders in succession caused this step to be missed or just expedited, but what I can be sure of is that the coating was much thicker than normal. I also noticed a fair amount of batter "cling-ons" as I looked around the table - you know those areas where the batter slips away from the the meat and solidifies into a frizzly crispy chunk but remains attached to the fish? Those. For the most part the cod itself was pure and moist although one in our party claimed theirs was dry. Out of my five pieces (I added a couple extra with the intent on taking them home) three were spot on, while two had a lot of the clingers...none were "dried out" in the slightest though. I know that all may sound disparaging, but overall the flavor was still excellent, the execution was just a bit off.
Whereas attempting to prep and fry upwards of 30 pieces of cod all all at once may have overwhelmed the small frying station, the flat top had no problem with the six or so orders of hash browns with cheese and onion that came its way. The side dish looked pristine and had the slick sensation we've come to know and love. The edges were crisp, the interiors were soft and the cheese was melt-a-rific. Reports around the table also gave high marks to the signature reds, as well as the grilled shrimp.
As a Fish Fry fiend I put a lot of stock in tartar since I think it can do more to bolster a mediocre Fish Fry than any other factor. For that reason, I take my tartar very seriously and appreciate places that go above and beyond with what many consider a throw away category. The Hooter sauce is a bold blend that comes in a big old squeeze bottle that always keeps me coming back for more. The creamy sauce pairs so well with the rich beer batter that it seemingly activates a totally different group of flavor receptors. Not sweet, not salty, but savory...For me pairing this batter with this sauce is the true definition of umami.
While bread is a big deal to me, it's clearly fallen totally out of favor in 2017. Tons of the pumpernickel rye went uneaten (I filled a take out with everyone's leftovers), but I was happy as a clam to scoop the creamy and tangy slaw all over those dark brown planks. The addition of bread (and booze) is also what makes a Fish Fry a Fish Fry; it serves to differentiate the true Wisconsin classic from the more ubiquitous (and more boring) fish-n-chips. So the day bread totally disappears from your Friday Fish will indeed be a dark day in the Badger State.
As a wise man once said "Oh, the times they are a-changin'," and we couldn't help but notice the evolution on this trip to Blue Mounds. While everything was still good, I definitely can't make the "Best of" argument that has come so readily when talking about Hooterville. I think some of this can be chalked up to the fact we tried to cram a square peg in round hole - I mean, taking 12 people to a small bar is probably too much to ask of anyone - but things were definitely a little off in general. Overall, we still highly recommend this Fish Fry although I think we'll stick with parties of four or so from here on out.
First and foremost, HI is as consistent as they come with our only so-so visit coming soon after they changed ownership...every other time it's been superb, and today was no exception. The lunch special in Bluemounds ranges from 1-3 pieces and you know I went full bore. Even though it was nearly noon, my 3-pieces was one of the first through the fryer and was prepped in four minutes flat - barely time to sample my spectacularly spicy Bloody Mary.
The fish of choice at the Inn is cod and it's wonderfully flaky. While the fish itself is high quality what stands out is the beer batter they use. This coating has a decadent texture without being overbearing. It's creamy yet thin, and clings to the fish without that gelatinous sublayer some thicker batters get. It also remains totally grease-free which is a hallmark of a great batter.
While I typically just go for fries I've heard numerous times over the years the baby reds are to die for so I finally pulled that trigger. The spuds were well-cooked, well-seasoned, and soaked with plenty of butter. I'm pretty sure I tasted sage in there and probably a bunch of other stuff too. The tartar is in a big squeeze bottle there for the taking, and take I did. It totally kicks the fish up a notch.
I opted for cottage cheese instead of slaw since the slaw is just standard, but of course, the CC was too. The dinner roll was also as basic as they come, but as they say, if it ain't broke, don't fix it. Consistency...
When you talk about good vs. great places like The Hooter rise above with their consistency and subtle enhancements that take their fish over the top. In this case it's the secret-recipe beer batter that makes their fish shine. Overall, we highly recommend this Fish Fry and think it's simply one of the best around.
This cod is just about as good as cod can be. And why is that? The beer batter. It's light, it's got a plush texture, and most importantly- a great flavor. Hot damn!
There are no hash browns with lunch, and while I was tempted by the baby reds (which are a known commodity) I stuck with good old fries since I wanted the crunchy contrast. These crinkles were done right and offset the creamy cod as I'd hoped.
The tartar was also done right and made the fish ever better, the slaw was creamy and consistent, and the @kingshawaiian roll was a sweet treat.
While I'm not sure what dinner tonight will bring I knew if I got this fish for lunch all would be right in the world regardless. Overall, I highly recommend this one and am tickled pink that the same fish is yours for the taking at lunch or dinner time. Double-dippers rejoice!