Crawfish Junction

"Crawfish," as they call themselves, is out of the way. It's nestled on the banks of the Crawfish River in the tiny village of Milford between Lake Mills and Johnson Creek. It is the definition of a destination Fish Fry, and a destination we seek out often. It's simply a great little place that happens to have remarkable food and is just far enough away to make for a good cruise without it being an total ordeal.

Crawfish also lets you mix-n-match their Fish Fry options, and while we've stuck to the fresh freshwater fish in past today we branched out (albeit a tiny branch). We love the bluegill at the Junction and for $15 it's actually a decent deal so we almost always just go that route, but today we really wanted to try the cod since that's what 80% of people order and we wanted to get the inside scoop (people around here just love cod, so what are you gonna do). For $15.50 you can mix-n-match any of this fish (although if you want walleye of alligator in the combo it is slightly more) and we went cod and bluegill in ours.

The lunch rush had subsided by the time we got there so our fish was ready in a jiffy. The combo consisted of two pieces of cod ($9.00 on its own), and 5 fillets of bluegill (about half an order), fries, slaw, rye bread, and tartar. Since it was an unknown we started with the cod and were instantly impressed. It was super flaky and 100% grease-free. It featured a light and crispy breading, with some seasoning but not so much that is overwhelmed the fish. The plains of meat were stark white and pristine, resulting in some really well executed cod.

The bluegill was no slouch either, and actually still better than the cod in our opinion, but keep in mind we do LOVE our bluegill. We've come to expect a potent blend of herbs and spices in the bluegill breading and although it wasn't as in your face as we're used to, it was still stellar. It melded perfectly with the high quality fish and its mild fishy flavor.

Historically, one of the only shortcomings with the Fish at Crawfish were the French fries. They basically just toed the line on spuds and did the freezer fry bit like most other places. We've always been sure to note that and they finally took notice (at least that's what we're telling ourselves). The new fries are the kind we love - house-cut from whole potatoes and fried just right. The portion was plentiful and while there were tons of nubs mixed in with the full-sizers they are every bit as tasty albeit a little harder to handle. Not coincidentally they are the perfect size for pint-size Fish Fry fan fingers like the one we had with us so you know every nub got nibbled.

Tartar is one element of the Fish Fry that should never be skimped on and with a whole squeeze bottle to go around it's not overlooked at the Junction. The zesty, flavorful mix kicks some serious tail and really took both styles of fish to task.

The marble rye also brought down the house, and although it was a little crumbly, it still had the stank and complemented the finely-chopped homemade slaw just right.

Sometimes you just want to get away from it all, and sometimes you want a really great Fish Fry. In our case, sometimes we just make up any excuse necessary to take the drive out to Crawfish Junction. Overall, we highly, highly, highly recommend this Fish Fry and will probably think of another cockamamie reason to come back in a couple weeks. We just love making excuses.

"Crawfish," as they call themselves, is out of the way. It's nestled on the banks of the Crawfish River in the tiny village of Milford between Lake Mills and Johnson Creek. It is the definition of a destination Fish Fry, and a destination we seek out often. It's simply a great little place that happens to have remarkable food and is just far enough away to make for a good cruise without it being an total ordeal.

Crawfish also lets you mix-n-match their Fish Fry options, and while we've stuck to the fresh freshwater fish in past today we branched out (albeit a tiny branch). We love the bluegill at the Junction and for $15 it's actually a decent deal so we almost always just go that route, but today we really wanted to try the cod since that's what 80% of people order and we wanted to get the inside scoop (people around here just love cod, so what are you gonna do). For $15.50 you can mix-n-match any of this fish (although if you want walleye of alligator in the combo it is slightly more) and we went cod and bluegill in ours.

The lunch rush had subsided by the time we got there so our fish was ready in a jiffy. The combo consisted of two pieces of cod ($9.00 on its own), and 5 fillets of bluegill (about half an order), fries, slaw, rye bread, and tartar. Since it was an unknown we started with the cod and were instantly impressed. It was super flaky and 100% grease-free. It featured a light and crispy breading, with some seasoning but not so much that is overwhelmed the fish. The plains of meat were stark white and pristine, resulting in some really well executed cod.

The bluegill was no slouch either, and actually still better than the cod in our opinion, but keep in mind we do LOVE our bluegill. We've come to expect a potent blend of herbs and spices in the bluegill breading and although it wasn't as in your face as we're used to, it was still stellar. It melded perfectly with the high quality fish and its mild fishy flavor.

Historically, one of the only shortcomings with the Fish at Crawfish were the French fries. They basically just toed the line on spuds and did the freezer fry bit like most other places. We've always been sure to note that and they finally took notice (at least that's what we're telling ourselves). The new fries are the kind we love - house-cut from whole potatoes and fried just right. The portion was plentiful and while there were tons of nubs mixed in with the full-sizers they are every bit as tasty albeit a little harder to handle. Not coincidentally they are the perfect size for pint-size Fish Fry fan fingers like the one we had with us so you know every nub got nibbled.

Tartar is one element of the Fish Fry that should never be skimped on and with a whole squeeze bottle to go around it's not overlooked at the Junction. The zesty, flavorful mix kicks some serious tail and really took both styles of fish to task.

The marble rye also brought down the house, and although it was a little crumbly, it still had the stank and complemented the finely-chopped homemade slaw just right.

Sometimes you just want to get away from it all, and sometimes you want a really great Fish Fry. In our case, sometimes we just make up any excuse necessary to take the drive out to Crawfish Junction. Overall, we highly, highly, highly recommend this Fish Fry and will probably think of another cockamamie reason to come back in a couple weeks. We just love making excuses.

The Friday specials at Crawfish Junction are numerous and include all the usual suspects from cod, walleye, lake perch, and bluegill, to some of the not-so-usual suspects like alligator and crawfish tails. They average around $15 which isn't necessarily cheap, but when you consider the quality it seems pretty reasonable. What's more, they even give you options to mix-n-match almost all of them - which is a real rarity. It's an impressive spread to say the least, but when I saw the $15 Lake Erie Lake Perch was "FRESH...NEVER FROZEN WHEN AVAILABLE" it left me with only one question: "Is it available?" It was.

It took about 10 minutes, but my freshly fried fresh fish looked otherworldly when it arrived. The six generous fillets were smoking hot and gave me pause, though brief it was. As soon as was humanly possible I grabbed one up and took my first bite. I could tell instantly the claims of freshness were true - it was superb. The perch was soft and smooth without a lick of fishiness. The limber fillets were complimented by a lightly seasoned breading that let the immaculately flaky fish shine through. It was as impressive as any perch that has crossed these lips (and that is saying something).

Buddying up with the flawless fish was a big old squeeze bottle of homemade tartar sauce. While it wasn't cold, the tartar in the tube was tasty as all get out. It was of the creamy variety, but in all honesty could have been a little creamier. Regardless, it had the right amount of relish, was incredibly smooth, and, most importantly, didn't overwhelm the delicate fish even though it easily could have.

Following the fish was a side of freezer fries that were average in every way except in the quality of the frying job. These tasty tubers were flawlessly fried and had a satisfying crunch that offset the pulsating perch perfectly.

Adding even more allure to the plate was a full slice of fresh marble rye bread. The staple starch was soft and delicious and offered just the right amount of stank. It paired admirably with the standard Solo cup of coleslaw and helped to put the finishing touches on what was an amazing Fish Fry.

Regardless of which door you choose you are going to find amazing things at Crawfish Junction. From friendly bartenders to fantastic fish, it's all in Milford. Overall, we highly recommend this Fish Fry and can hardly wait to come back and try some of their mouthwatering options.

Since we had a toddler with us we arrived early to ensure we got a table and didn't have to mill around the bar with him. Our forethought paid off as not only did we get a nice big table for our party of five, but also the opportunity to get a few beers in while we waited for everyone else to arrive. He played cars, we drank Cows, a good time was had by all.

You don't see alligator on many menus in these parts so we decided to give the reptile parts a go. The bite-sized bits of gator were good (and did not taste like chicken). The meat was moist with a slightly elastic texture, but not rubbery in any way. Of course, the highlight was the breading which is the same ultra-seasoned and mouthwatering stuff that comes on the fish.

The entrees came shortly after we'd made our way through the appetizer and was everything I expected it to be. Crawfish has basically every fish under the sun and before today I'd tried them all except for the walleye. This fillet was so large it essentially hung off the plate. The fish was as flaky as they come, and so delicate that it couldn't even be handled. While I was forced to use a fork rather than my hands even that couldn't ruin the experience of this fish. It was everything walleye should be and enhanced even further by the oh-so-excellent breading. Anything this breading touches turns to gold and therefor it shall be known as the Midas touch from this day forward.

Crawfish has plenty of sides to choose from but I went for the default house-cut fries which were anything but standard. The hearty portion of spuds were well-fried, well-seasoned, and simply well-done. They are so much better than freezer fries it's not even funny and just add so much more to the meal.

The tartar here is some of the best around, boasting a unique flavor that isn't found anywhere else. Rather than the plain white sauce you see everywhere else, the Craw-sauce has a creamy color that hints at more than the basic blend of mayo and relish. While I couldn't say exactly what it is (which is a good thing), I can say it's superb and feel content leaving it at that.

A whole slice of marble rye begs to be eaten with the Crawfish's homemade slaw, and while they are both pungent and far better than average they pretty much get lost in the shuffle. By the time you get past the wonderful walleye, the fantastic fries, and the tantalizing tartar there just isn't much the sides can do to stand out. It's almost too bad really as they are way better than the offerings at most other places.

Crawfish Junction continues to impress and with a lineup like this it's easy to see why. Their bluegill is some of the best, the perch borders on perfection, the cod is commendable, and the walleye packs a wallop. Overall, we highly recommend this Fish Fry and wouldn't argue with anyone who said it's the best they've ever had. It really is that good and I think the family would agree.

Of course, tastes are subjective and one person's great might be another person's meh, but I'm 100% confident when I say the Friday Fish Fry at Crawfish Junction is certifiably great. Not only are there plenty of freshwater and saltwater options to choose from, but if you're indecisive (like me), you can mix-n-match (and that's exactly what I did - and have done in the past).

Before the fish I enjoyed a stacked bloody with a Potosi Cave Ale chaser and a handful of Pull Tabs. I actually pulled $36 of winners for my $20, so my $18 lake perch/bluegill combo was essentially covered. Score!

CJ is a well-oiled machine on Fridays and my fish fried quickly and looked impeccable when it arrived on the bar. The three bluegill and four perch fillets shared the same heavily-seasoned and expertly-fried breading. It was perfectly crispy and worked equally well with the sweet perch and subtly-fishy bluegill. Brilliant.

There are a bunch of sides to choose from and the fries were a fine option at lunch - not fancy but above average. The tartar-for-the-taking was nothing less than superb and paired perfectly with the flavorful fish. The creamy slaw was also delicious with my only complaint being that there wasn't more of it.

My slice of marble rye missed the boat and didn't show up until I put out an SOS, but when it finally floated in buoyed the balance on plate (i.e. it added some substance and gave me something to munch on while finishing my Ols Style).

Of course, tastes are subjective and one person's great might be another person's meh, but I'm 100% confident when I say the Friday Fish Fry at Crawfish Junction is certifiably great. Not only are there plenty of freshwater and saltwater options to choose from, but if you're indecisive (like me), you can mix-n-match (and that's exactly what I did - and have done in the past).

Before the fish I enjoyed a stacked bloody with a Potosi Cave Ale chaser and a handful of Pull Tabs. I actually pulled $36 of winners for my $20, so my $18 lake perch/bluegill combo was essentially covered. Score!

CJ is a well-oiled machine on Fridays and my fish fried quickly and looked impeccable when it arrived on the bar. The three bluegill and four perch fillets shared the same heavily-seasoned and expertly-fried breading. It was perfectly crispy and worked equally well with the sweet perch and subtly-fishy bluegill. Brilliant.

There are a bunch of sides to choose from and the fries were a fine option at lunch - not fancy but above average. The tartar-for-the-taking was nothing less than superb and paired perfectly with the flavorful fish. The creamy slaw was also delicious with my only complaint being that there wasn't more of it.

My slice of marble rye missed the boat and didn't show up until I put out an SOS, but when it finally floated in buoyed the balance on plate (i.e. it added some substance and gave me something to munch on while finishing my Ols Style).

Crawfish Junction has, one of, if not the best Fish Frys in the area, and I'd argue one of the best in the entire state. They have every fish frying fish under the sun and are one of the few places I've ever seen that has fresh, yes fresh, bluegill. While it is 16 big bones, I'd gladly pay even more. It's so good it's hard to even put into words...but I'll give it a shot.

For starters, the portion is gigundo. If there was one fillet there were 10 and most were lush and meaty. I hadn't eaten much bluegill recently and this stuff reminded me how great it can be. The fine fillets had the subtly fishy undertones that set bluegill apart from its contemporaries and when they're paired with CJ's signature breading something special happens. The light breading has just the right blend of spices which offsets the flaky bluegill in ways that are indescribably delicious. There are no rubbery textures here which is the bane of many-a bluegill. Just eat them and enjoy.

House-cut fries are tough to cook and while the taters at the Junction might look dark, they are anything but burned. While this portion wasn't huge, the kid's FF had plenty to steal and believe me, none went to waste.

Rarely can the following statement be made, but the homemade tartar at Crawfish is just as good as the fish. It's rich and creamy with a zip that is impossible to dissect but easy to love. It's without a doubt some of the best sauce out there and takes the fish to the next notch...and the notch above that...and the notch above that... and the notch...

A big slab of marble rye comes along with any of the fish, and since we were early the butter that accompanied ours was rock hard. No matter, the bread was fresh, and while it could well have just been a grocery store loaf it doesn't bother me one bit.

The slaw was a finely-chopped and while the first bite didn't bowl me over I just kept coming back for more. It was kind of like beer nuts in that way.

The jig is up as I think the folks at CJ know who were are. That's alright by me, and I don't think we've received any sort of special treatment because of it. They know we just like delicious fish and that's the game they are in. Overall, we highly recommend this Fish Fry and think it's easily one of the best we've ever had. Take the drive, eat the fish, and thank me later.

CJ has tons of fish to choose from and the best part is that they will let you mix and match them until your heart's content (except for the walleye, that big boy is off limits). This Friday I just couldn't help myself and decided to mix fresh with fresh (water that is) and paired a 1/4 lb of lake perch with a 1/4 lb bluegill. While it wasn't cheap at 17 beans it was worth every freaking penny in my humble, fish-loving opinion.

Being that I was waaaaay after the typical lunch crowd at 1:30, I was one of the few food orders at the time so my fish was ready in three minutes or so after I ordered it and that is no exaggeration. As expected, both styles of fish were superb. Five full lake perch (as much as a full order most places) and 4 fat bluegill fillets too over the plate and made the $17 more than justified. Both species shared the same ultra-flavorful and flaky breading and while the bluegill was slightly fisher (as you'd expect), the breading worked as well on it as it did the perch. Speaking of the real deal yellow perch, it had plenty of flavor on its own and was complemented equally well (if not even better) by the lavishly seasoned breading. Neither fish had any grease whatsoever making for guilt-free munching throughout. Talk about heaven.

While the fish at the Junction shines the skin-on freezer fries are just that...freezer fries. While they are really nothing special there are plenty of them, so I can't really complain. The tartar sauce is special however, and the beefy blend comes in a big squeeze bottle and packs a serious punch. Certain tartars have a little something special about them, and this is one of those. It's hard to know exactly what it is that makes it so good (I think foodies call it umami), but whatever it is I took four bog old squirts of it.

The closer you get to Milwaukee the more you will find rye with your Friday Fish Fry and Crawfish plops a big, soft, squishy slice on the plate. It's a real people please and goes perfectly with the creamy and slightly pungent slaw. This cabbage concoction isn't the typical Sysco stuff, and while it might just be the Dierk's derivative instead, it's way better than average (Dierk's is just another food distributor out of Waukesha in case you were wondering).

While we don't want to sound like a broken record it's hard no to when expounding the virtues of a place like Crawfish Junction. The fish is simply wonderful and all the sides add to it without drawing attention away from it. It's the definition of balance and makes us want to come back time and again. Overall, we highly recommend this Fish Fry and will keep coming back basically every chance we get. It's just so damn good.

CJ has tons of fish to choose from and the best part is that they will let you mix and match them until your heart's content (except for the walleye, that big boy is off limits). This Friday I just couldn't help myself and decided to mix fresh with fresh (water that is) and paired a 1/4 lb of lake perch with a 1/4 lb bluegill. While it wasn't cheap at 17 beans it was worth every freaking penny in my humble, fish-loving opinion.

Being that I was waaaaay after the typical lunch crowd at 1:30, I was one of the few food orders at the time so my fish was ready in three minutes or so after I ordered it and that is no exaggeration. As expected, both styles of fish were superb. Five full lake perch (as much as a full order most places) and 4 fat bluegill fillets too over the plate and made the $17 more than justified. Both species shared the same ultra-flavorful and flaky breading and while the bluegill was slightly fisher (as you'd expect), the breading worked as well on it as it did the perch. Speaking of the real deal yellow perch, it had plenty of flavor on its own and was complemented equally well (if not even better) by the lavishly seasoned breading. Neither fish had any grease whatsoever making for guilt-free munching throughout. Talk about heaven.

While the fish at the Junction shines the skin-on freezer fries are just that...freezer fries. While they are really nothing special there are plenty of them, so I can't really complain. The tartar sauce is special however, and the beefy blend comes in a big squeeze bottle and packs a serious punch. Certain tartars have a little something special about them, and this is one of those. It's hard to know exactly what it is that makes it so good (I think foodies call it umami), but whatever it is I took four bog old squirts of it.

The closer you get to Milwaukee the more you will find rye with your Friday Fish Fry and Crawfish plops a big, soft, squishy slice on the plate. It's a real people please and goes perfectly with the creamy and slightly pungent slaw. This cabbage concoction isn't the typical Sysco stuff, and while it might just be the Dierk's derivative instead, it's way better than average (Dierk's is just another food distributor out of Waukesha in case you were wondering).

While we don't want to sound like a broken record it's hard no to when expounding the virtues of a place like Crawfish Junction. The fish is simply wonderful and all the sides add to it without drawing attention away from it. It's the definition of balance and makes us want to come back time and again. Overall, we highly recommend this Fish Fry and will keep coming back basically every chance we get. It's just so damn good.

Crawfish has just about every fish under the sun and while I was curious about the cod, wooed by the walleye, lured by the lake perch, attracted to the alligator, and courted by the crawfish I once again went for the fresh bluegill. I mean, it's fresh bluegill, what do you expect me to do? I'm hooked on it.

The kitchen at Crawfish is smokin' (not literally this time around thankfully) and I had a smoldering hot plate of fish at my bar stool in less than five minutes (at least I'm pretty sure there was a plate under there somewhere). The menu states that a half-pound of fish comes with each order and this time around that added up to 10 total fillets. The sunfish varied in size from teeny weenie to mucho grande, and likely made the 8 ounce threshold and then some. There is something special about fresh fish as it's moister than the frozen stuff and the meat much more supple. The resulting texture is flaky rather than rubbery, and the meat sweet tasting rather than fishy. The Junction coats them in a breading that is light in color as well as feel, although today it was missing some of the seasoning we've become accustomed to. Even so, it was still an excellent rendition but not as close to perfection as expected.

When fish is fresh you'd expect the fries to follow suit and they certainly do at Crawfish. While hand-cut fries are far superior to freezer fries they can be hard to prepare if the cook isn't on their game. Whereas the fish was bountiful the fries were hard to come by and a little under-fried. They were on the dark side, had no seasoning to speak of, and clung together. Meh.

Picking up and slack left by the fish and fries was the homemade tartar sauce. There was a whole squeeze bottle of the sweet nectar just for me and it was supplied chilled. It was flavorful, had the perfect zip, and was just what the doctor (and the fish) ordered.

A small cup of slaw was hidden under a split slice of marble rye and was a little runny, but really tasty. The rye itself was soft and fresh - just as it should be.

I have to believe that someday I will be able to break free from the spell that Crawfish's bluegill has me under and try some of their other scrumptious sounding offerings. Until that day comes I will just have to live with the delicious freshness that the sunfish offers. Overall, we continue to highly recommend the bluegill at Crawfish Junction, it's just as simple as that.

During the Avenue's multi-year dip several new places invaded the Fish Fry field with a vengeance, one of which is Crawfish Junction way out in Milford (yes, Milford is a real place). "Crawfish," as they call themselves, took the top spot in this year's poll and it couldn't be anymore well-deserved. Crawfish truly has a great all-around Fish Fry.

The "tavern on steroids" has almost every Fish Fry fish under the sun and serves them all each and every Friday. In addition, they'll mix-and-match any of them (except for the walleye) so diners can sample until their heart's content. This round we mixed the bluegill with the lake perch and basically got a full portion of each (8 bluegill and 6 perch fillets) for our $17.00. Not a bad deal all things considered.

This fish is all-around amazing. Both styles feature the same idyllically=seasoned breading which is light and golden and lends plenty of salty contrast to the flaky fish. The bluegill has just the right essence while the perch was clearly the real deal yellow perch. Both are equally amazing and are sure to have any Fish Fry purist tickled pink.

A smallish portion of superbly-crunchy, seasoned fries cozy up to the freshwater finsters and are as satisfying as they come. The tartar is equally alluring as it has something unique that makes it one of the best out there. It's thick and creamy with plenty of relish and a unique base that makes it stand out. It's a real nozzle-plugger which necessitates bringing some muscle to the table to operate the oversized squeeze bottle. Just don't squeeze too hard...

Marble rye accompanies all the fish at Crawfish and is a welcome addition to the table. Most places pass on the rye, which is a shame as it really adds some oomph that is otherwise lacking at a Fish Fry. Some finely-chopped homemade slaw rounds things out and is delectable as far as slaw goes.

Hallelujah, hallelujah, Madison has finally come to its senses and awarded the Best Fish Fry to a deserving candidate. It really displays how far we've come as a city that not only are we willing to buck tradition, but do it for a restaurant that isn't even within our city limits. Overall, we highly recommend this Fish Fry and think it deserves any praise bestowed upon it. It's a good one...scratch that, a GREAT one.

During the Avenue's multi-year dip several new places invaded the Fish Fry field with a vengeance, one of which is Crawfish Junction way out in Milford (yes, Milford is a real place). "Crawfish," as they call themselves, took the top spot in this year's poll and it couldn't be anymore well-deserved. Crawfish truly has a great all-around Fish Fry.

The "tavern on steroids" has almost every Fish Fry fish under the sun and serves them all each and every Friday. In addition, they'll mix-and-match any of them (except for the walleye) so diners can sample until their heart's content. This round we mixed the bluegill with the lake perch and basically got a full portion of each (8 bluegill and 6 perch fillets) for our $17.00. Not a bad deal all things considered.

This fish is all-around amazing. Both styles feature the same idyllically=seasoned breading which is light and golden and lends plenty of salty contrast to the flaky fish. The bluegill has just the right essence while the perch was clearly the real deal yellow perch. Both are equally amazing and are sure to have any Fish Fry purist tickled pink.

A smallish portion of superbly-crunchy, seasoned fries cozy up to the freshwater finsters and are as satisfying as they come. The tartar is equally alluring as it has something unique that makes it one of the best out there. It's thick and creamy with plenty of relish and a unique base that makes it stand out. It's a real nozzle-plugger which necessitates bringing some muscle to the table to operate the oversized squeeze bottle. Just don't squeeze too hard...

Marble rye accompanies all the fish at Crawfish and is a welcome addition to the table. Most places pass on the rye, which is a shame as it really adds some oomph that is otherwise lacking at a Fish Fry. Some finely-chopped homemade slaw rounds things out and is delectable as far as slaw goes.

Hallelujah, hallelujah, Madison has finally come to its senses and awarded the Best Fish Fry to a deserving candidate. It really displays how far we've come as a city that not only are we willing to buck tradition, but do it for a restaurant that isn't even within our city limits. Overall, we highly recommend this Fish Fry and think it deserves any praise bestowed upon it. It's a good one...scratch that, a GREAT one.

The Fish Fry at Crawfish Junction is really something special, and put together as well as any we have seen. The fish is fresh, the fries are expertly fried, the tartar borders on perfection, the slaw is fresh and zesty, and they actually serve real rye bread. Hallelujah! It can be done, and the recently renovated bar proves it.

The Junction just reopened after a fire, and even though they were out of commission for a while their fish is still smokin'. On both of my recent trips I went for the $15 fresh bluegill, and while pricy, I never once came anywhere near having buyer's remorse since the portion is princely and everything is incredibly high quality.

Both times the fish came in the blink of an eye, and was steaming hot. The quoted ½ pound of bluegill works out to seven fillets, each of which is a tiny bit of heaven. They are flaky, moist little buggers with a light breading that complements the subtle bluegill flavor perfectly. The coating is salty and delicious, and provides just the right balance to make your tastes buds crave more and more. You can literally taste the freshness of this fish, and when you can get your hands on fresh fish at a Fish Fry you simply have to do it. It really does make a difference.

Pairing with the benevolent bluegill is the Junction's homemade tartar. The sauce comes in a full-sized squeeze bottle, and on both of these visits it came chilled. It's thick and creamy with a superb zip that bumps the bluegill up yet another notch. On both visits I went back for more three times over, and sopped up the sauce with fish and fry alike.

While I'd love to see what the Crawfish Junction could do with potato pancakes the French fries they offer get the job done, and then some. The skin-on spuds are fried to perfection and spruced up with some serious season salt. They are firm to the touch, but gentle on the gums, and plentiful enough to go blow for blow with the bountiful bluegill.

3.5 ounces of coleslaw is too much at a lot of places, but not at CJ. Their finely-chopped, homemade slaw has a tremendous flavor, a good consistency, and a zip that keeps you coming back for more. It is some of the finest you will find, and buddies up with the marble rye to form a truly formidable tandem.

A full slice of rye is a welcome addition at any Fish Fry, but it puts the perfect finishing touch on this near-perfect Fish Fry. On both visits the rye was soft and fresh, and while no butter was provided either time, rest assured had I requested some it would have been there lickety-split.

At this point I'm not entirely sure how I'm going to keep myself from taking the short trek down I-94 each and every Friday. The fresh bluegill is simply out of this world and actually makes the 30 minute drive an enjoyable voyage of anticipation. Overall, we highly recommend this Fish Fry, and think it's one of the best we've ever had or will ever have.

The Fish Fry at Crawfish Junction is really something special, and put together as well as any we have seen. The fish is fresh, the fries are expertly fried, the tartar borders on perfection, the slaw is fresh and zesty, and they actually serve real rye bread. Hallelujah! It can be done, and the recently renovated bar proves it.

The Junction just reopened after a fire, and even though they were out of commission for a while their fish is still smokin'. On both of my recent trips I went for the $15 fresh bluegill, and while pricy, I never once came anywhere near having buyer's remorse since the portion is princely and everything is incredibly high quality.

Both times the fish came in the blink of an eye, and was steaming hot. The quoted ½ pound of bluegill works out to seven fillets, each of which is a tiny bit of heaven. They are flaky, moist little buggers with a light breading that complements the subtle bluegill flavor perfectly. The coating is salty and delicious, and provides just the right balance to make your tastes buds crave more and more. You can literally taste the freshness of this fish, and when you can get your hands on fresh fish at a Fish Fry you simply have to do it. It really does make a difference.

Pairing with the benevolent bluegill is the Junction's homemade tartar. The sauce comes in a full-sized squeeze bottle, and on both of these visits it came chilled. It's thick and creamy with a superb zip that bumps the bluegill up yet another notch. On both visits I went back for more three times over, and sopped up the sauce with fish and fry alike.

While I'd love to see what the Crawfish Junction could do with potato pancakes the French fries they offer get the job done, and then some. The skin-on spuds are fried to perfection and spruced up with some serious season salt. They are firm to the touch, but gentle on the gums, and plentiful enough to go blow for blow with the bountiful bluegill.

3.5 ounces of coleslaw is too much at a lot of places, but not at CJ. Their finely-chopped, homemade slaw has a tremendous flavor, a good consistency, and a zip that keeps you coming back for more. It is some of the finest you will find, and buddies up with the marble rye to form a truly formidable tandem.

A full slice of rye is a welcome addition at any Fish Fry, but it puts the perfect finishing touch on this near-perfect Fish Fry. On both visits the rye was soft and fresh, and while no butter was provided either time, rest assured had I requested some it would have been there lickety-split.

At this point I'm not entirely sure how I'm going to keep myself from taking the short trek down I-94 each and every Friday. The fresh bluegill is simply out of this world and actually makes the 30 minute drive an enjoyable voyage of anticipation. Overall, we highly recommend this Fish Fry, and think it's one of the best we've ever had or will ever have.