Review
I needed a quiet place, so of course I chose KD's, right? Obviously, that's not true. KD's is a bustling bar and silence isn't the reason I chose it. I picked KD's since I had an inkling that I'd be able to get a spot at the spacious bar, settle in, and do my thing. And regardless of how focused I'd be, I'd get some great fish and have a good time doing it. The bartenders at KD's are crackerjack so I knew they take care of business and I wouldn't have to worry about that aspect of the meal at all. I got my spot, ordered a drink, studied my stuff, ordered my perch, studied some more, ate it up, and studied a bit more after dinner. I left feeling smarter all around.
KD's "big perch" is a buck or so more than it used to be but it's still a square deal. The EIGHT real fillets are home to a dry and crumbly breading with a superb flavor. And don't take "dry" the wrong way, this is the best kind of dryness you can hope for - grease free, but with moist meat underneath. It's a dynamic flavor combination, like a McDonald's fry in a chocolate shake.
Most everything about this Fish Fry is extraordinary, but the fries lack a little something. Yes, there is a sour cream and chive version I've had in the past, but in my experience they are no more than on par with the regular which are...well..regular. Of course, they are still well fried and the portion is gigundo so there is really not much to complain about.
KD's tartar is there for the taking and take I did. It comes is a massive squeeze bottle and a couple/three ounces made its way out on squirt one, and was easily replicated on the next go-round. It's a beefy blend that really makes the already amazing fish something more. It's a twisted love affair and one I'm glad to partake in.
A slab of rye on the side gets love from me although they'll appease the less daring among us with a white option. The slaw is universal and the 4 ounce cup overflows with creamy and inviting goodness, while a second 4 ouncer secures a batch of ooey gooey baked beans. Both sides get high marks from me and make for a full Fish Fry experience a lot of places can't or simply don't replicate.
Taking tests, especially when you're 38 years old, can seem like a daunting affair, but the Fish Fry at KD's helped to put my mind at ease and remind me that there are more important things in the world like friends, family, and Fish Fry. Overall, we highly recommend this Fish Fry whether you're just looking for a way to jump start the weekend or a (not so) quiet spot to study. It's one of the best around...and oh, yeah, I passed the test. No sweat.
KD's has plenty of options on Fridays, but for me it's the $15.00 8-piece perch or nothing. Yes, 8-piece! Of course, you can get less, but if you're like me and you love fish, why would you? This is basically a perfect Fish Fry. The eight perch are the real deal, and the fillets are large. These babies are home to a light breading that clings like the dickins and tastes like heaven. There is also no grease, no mess, and no regrets despite the massive portion. This stuff is the best.
The basic fries are basic (is that redundant?), but fried every bit as well as the fish (which is a compliment). A big squeeze bottle of tartar (that keeps you coming back for more) is so thick and creamy it's surprising that you can even get it out the nozzle. This stuff bathes the perch in benevolence and could easily be eaten with a spoon all by itself.
The last items on the plate are a nice slice of marble rye (or plain old roll if that's your preference), and a scoop of slaw with plenty of pop. The slaw is nothing really unique per se, and the rye is as traditional as it gets, but they basically allow the perch to take all the glory here - which is exactly how it should be.
KD's is clearly the local hot spot and the raucous atmosphere proves as much. Regardless, the service is always fast and friendly, and the fish is out of this world. Overall, we highly recommend this Fish Fry and think it is everything a small town Fish Fry should be and probably a lot more. We love KD's, but don't tell anybody...we want to keep this one to ourselves.
There are almost an unlimited number of options when it comes to Friday Fish Fry and many places do just enough to get by (which in this world means cod and fries). Then there are the places that go above and beyond (multiple fish options, many sides to choose from, maybe even a salad bar). A lot of people expect the above-and-beyonders to be supper clubs, but once in a while a tavern sneaks into the mix. KD’s in Lodi is one of those sneakers.
KD’s is a diamond in the rough (unless you live in Lodi, in which case you clearly know all about it) and features cod, and lake perch on Friday nights. The lake perch is available in two sizes – a 5-piece for $12 and an 8-piece perch for $14. Being the sucker I am, I went for the great eight and was more than pleased with that decision.
This perch is nothing less than superb. It’s 100% the real deal yellow perch and boasts a light breading that is reminiscent of the Villa Tap’s. This crunchy coating has just the right amount of seasoning which offsets the flaky fish in just the right way. The surface is also porous enough that any oil drains right out, leaving the fish moist without the slightest hint of grease. It basically checks every box resulting in some of the best fish (not just perch) we’ve had anywhere. No wonder the locals love it so.
As an above-and-beyonder there are a few different sides to choose from at KD’s (including baked potatoes) and on our recent visits we opted for the chive fries (or whatever they were). They were essentially just souped up versions of their normal freezer fries, but the additions made them really interesting and added an allure that regular fries don’t have.
Like most people I prefer it if my tartar is chilled, but depending on the circumstances room temperature sauces can still suffice. KD’s mammoth squeeze bottle epitomizes just such a circumstance. This thick and creamy blend would probably be totally appetizing even if it was served after baking in the sun all day and since it’s essentially bottomless you can revisit that well as often as you need to, and when you have eight generous fillets to engulf that’s easy to do. You won’t hear any complains whatsoever out of me.
Great fish is one thing, souped up fries are another, and tremendous tartar is almost too much, but KD’s doesn’t stop there. A nice big slab of marble rye comes on the side with soft butter packets making for easy spreading. What’s more, the slaw is full of creamy goodness and partnered with an equally enticing cup of baked beans. I mean, does the fun ever stop?
Some places try to take their Fish Fry above and beyond by making it unique – crazy coleslaw, or beefy beer batter, but far too often those tactics fail. What really makes places stand out are amazing fish and well done sides, all for a fair price, and KD’s has it all figured out. Overall, we highly recommend this Fish Fry and think it’s the total package. Go get some.
There are almost an unlimited number of options when it comes to Friday Fish Fry and many places do just enough to get by (which in this world means cod and fries). Then there are the places that go above and beyond (multiple fish options, many sides to choose from, maybe even a salad bar). A lot of people expect the above-and-beyonders to be supper clubs, but once in a while a tavern sneaks into the mix. KD’s in Lodi is one of those sneakers.
KD’s is a diamond in the rough (unless you live in Lodi, in which case you clearly know all about it) and features cod, and lake perch on Friday nights. The lake perch is available in two sizes – a 5-piece for $12 and an 8-piece perch for $14. Being the sucker I am, I went for the great eight and was more than pleased with that decision.
This perch is nothing less than superb. It’s 100% the real deal yellow perch and boasts a light breading that is reminiscent of the Villa Tap’s. This crunchy coating has just the right amount of seasoning which offsets the flaky fish in just the right way. The surface is also porous enough that any oil drains right out, leaving the fish moist without the slightest hint of grease. It basically checks every box resulting in some of the best fish (not just perch) we’ve had anywhere. No wonder the locals love it so.
As an above-and-beyonder there are a few different sides to choose from at KD’s (including baked potatoes) and on our recent visits we opted for the chive fries (or whatever they were). They were essentially just souped up versions of their normal freezer fries, but the additions made them really interesting and added an allure that regular fries don’t have.
Like most people I prefer it if my tartar is chilled, but depending on the circumstances room temperature sauces can still suffice. KD’s mammoth squeeze bottle epitomizes just such a circumstance. This thick and creamy blend would probably be totally appetizing even if it was served after baking in the sun all day and since it’s essentially bottomless you can revisit that well as often as you need to, and when you have eight generous fillets to engulf that’s easy to do. You won’t hear any complains whatsoever out of me.
Great fish is one thing, souped up fries are another, and tremendous tartar is almost too much, but KD’s doesn’t stop there. A nice big slab of marble rye comes on the side with soft butter packets making for easy spreading. What’s more, the slaw is full of creamy goodness and partnered with an equally enticing cup of baked beans. I mean, does the fun ever stop?
Some places try to take their Fish Fry above and beyond by making it unique – crazy coleslaw, or beefy beer batter, but far too often those tactics fail. What really makes places stand out are amazing fish and well done sides, all for a fair price, and KD’s has it all figured out. Overall, we highly recommend this Fish Fry and think it’s the total package. Go get some.
The lake perch at KD's is a force to be reckoned with and comes as a nice 5-piece or a big, bad 8-piece. Perch aren't huge so the 8-piece always seems reasonable (at least to me) and I went that route yet again. We showed up late this week, but the kitchen was still humming at 7:30 so it took a moment for the fish to find us. The eight fillets were strewn across the plate and didn't look the prettiest, but then again, they didn't have to. These babies were the real deal yellow perch a highlighted by a crunchy, well-seasoned breading. The execution is essentially flawless, resulting in what is literally some of the tastiest perch out there.
There aren't a ton of sides to choose from on Fridays at KD's, but the fries are always a reasonable choice. They come a couple different ways and this time we went for the sour cream and chive version, which are unique, but could use a little more oomph. While I'm not sure what more would entail, they could use a little bit of whatever it is. The regular rendition are battered and crisp, and basically go tit-for-tat with sour cream and chive version.
A whole bottle of nozzle-clogging tartar sits at each table and is a force to be reckoned with. It's a thick mix, and we had to force chunks of relish through the opening on numerous occasions, but the big creamer did the deed. It forces you to take notice with it's superb taste that pairs perfectly with the heavily-seasoned perch. It's a beaut, and the force is definitely strong with this one.
A thick and creamy slaw and a bonus cup of baked beans come on the side and make the perfect accompaniment for the fantastic fish. KD also pairs real rye with their fish which so few places do in this day and age that it almost makes me weep.
There must be something in the water in Lodi. Each and every cook up that way seems to have Fish Fry down to a science, and the cooks at KD's are no exception. In fact, their lake perch is the best of the bunch and is the crown jewel amongst all the treasures. Overall, we highly recommend this Fish Fry and think it just doesn't get much better than this.
The Spring Creek Tavern in Lodi has been closed for quite some time now, but during their run they produced some of the best fried fish that small town has seen. Well, thanks to the aforementioned BBQ banter, we recently learned that KD's Bar & Grill had acquired the famous SCT recipe and began serving their own rendition of the Friday classic (for both lunch and dinner, no less). Being that we are always looking for new lunchtime hot spots, I took the first available opportunity and paid KD's a visit. What I found wasn't exactly the Spring Creek, but was pretty damn good.
KD's resides on the "North Side" of Lodi, just past the fairgrounds (turn by the Mobil). The bar is massive, clean, and very well laid out. I pulled up to one of the open stools at the bar and within 10 seconds the bartender came right over. "A Cow and a Fish Fry" was all it took, as he stepped away, got me an icy glass from the cooler, filled it up, and passed the order to the two ladies manning the visible kitchen. They took the interruption in stride, one continued prepping the daily special - filling cups of tartar, making coleslaw, and the like - the other stepped to the fryer, freshly breaded cod in hand.
The fish fried and was ready for me in three minutes, but sat at the serving counter for a couple more as the line of communication between cook and 'keep failed. Regardless of the brief delay, it was served in pristine condition, still stunningly hot. I dove in instantly only to "pull a dragon," immediately exhaling an immense plume of steam - it was a truly a thing of beauty. I hammered down the first of the two pieces in mere seconds, breathing fire the entire time. This cod was just too good to wait for. The fish itself was 100% clean white meat which flaked apart effortlessly. The two generous sized pieces were totally greaseless and complimented by the Spring Creek's light breading. The hand-me-down recipe featured a nice hint of spice, which, when combined with the flavor of the fish, made for an idyllic, almost Toby's-like, experience.
The fridge-fresh tartar made the steaming fish more manageable especially when slathered on generously. The homemade looking sauce had a thick mayo base, with a very nice proportion of relish, and what seemed to be a hint of cinnamon and/or nutmeg. It was quite good, as were the bevy of battered French fries that also made the journey. The matchstick style fries were perfectly fried, to the point where their reddish-orange exteriors practically glowed under KD's neon.
I know I saw the ladies in the kitchen filling cups of coleslaw, but what I don't remember is if it was coming out of a big tub or a Sysco jug. Either way, homemade or distributed, the traditional creamy mix was right in the zone, but not mind-blowing. It also didn't blow my mind that KD's doesn't give you a roll with your $7 lunch Fish Fry since so many places seem to cut that corner in this day and age.
Overall, we highly recommend this Fish Fry, and will be back some day soon. My hat is off to the the Spring Creek Tavern for their generosity in doing what they can to keep this wonderful Fish Fry recipe alive. We can only hope that KD's will expand their offerings into the freshwater realm like their predecessor did, but even if they decide to just stick with the cod that will be okay too. Usually a hand-me-down is less than desirable, but in the case of KD's Fish Fry recipe it's actually quite delicious.