Review
The restaurant in question started as Nick and Willie's (or something like that), which eventually shut down and reopened as The Spring Creek Tavern. It wasn't long before the Tavern failed too, only to reopen as Willie's Wet Spot some time later. Apparently Wille's wasn't the spot to be either and closed up shop after only a few short months. The creek-side restaurant sat idle for a bit after that, only to be reincarnated as the all new Spring Creek Restaurant & Bar earlier this year.
The SCR has Fish Fry every day of the week, but we showed up on Friday when we assumed they'd bring their "A" game (and the certainly did). Cod, lake perch, and bluegill are all on the menu and we chose the bluegill as we so often do when given the option. We also opted for the clam chowder which came before the fish and had 3-4 real clam strips and a zesty, creamy flavor. It was a tasty rendition that we would definitely get again.
The fish came right after we polished off the chowdah and looked amazing. Nine fillets covered the plate and varied in size from small to large. It had a subtle bluegill musk with a crispy, well-seasoned, beige breading. It was incredibly well-balanced and really kept you coming back for more. Great 'gill.
There are plenty of potato options to choose from and we picked the battered fries instead of baked or mashed. The battered beauties came in a huge portion and had a satisfying crunch. They worked well with the wondrous fish making for quite the dynamic duo.
A pert near perfect tartar also played it part with a thick consistency and zesty flavor. We slathered it on the fish which enhanced it's subtleties in every way possible.
A better-than-average dinner roll was also served and featured an appealing crust and subtle sweetness. Some nice, homemade slaw was finely-chopped and peppy and really finished things off right.
Fish Frys come and Fish Frys go, but we have a feeling this one is going to stick around. Overall, we highly recommend the bluegill at the new Spring Creek Restaurant & Bar and can barely wait for our next visit.
Actually, the cod just sounded right this Friday; partially because I'd eaten bluegill for lunch and partially because the 3-piece is about five bucks cheaper than the cheapest freshwater fish on the menu and I was feelin' frugal. The average-sized cuts of cod were as flaky as you'll find and come coated with an incredibly light and crumbly breading. The airy fish retained the slightest amount of grease, but it served more as a lube than a soaker. Thus, the coating remained crispy and perfectly intact until the very end.
A handful of thin, house-cut fries rode shotgun and were a breath of fresh air. While they weren't as crispy as the freezer fries we see all too often, they were far more satisfying and much tastier. Spring Creek's tartar also had the skills to pay the bills, but the zippy mix ran out slightly before the fish did.
Basic dinner rolls do what basic dinner rolls need to do, but the places that really care go a little further. The multigrain roll at Spring Creek is definitely a step up from grandma's basic bun and makes it known that they are in it to win it. Their homemade slaw is also a winner with plenty of pop and a noticeable hint of horseradish.
The creek-side building that houses the Spring Creek Restaurant & Bar has changed hands a few times over the years, but hopefully it remains in these capable mitts from now on. It's arguably the finest incarnation yet with the some of the tastiest fish the area has to offer. Overall, we highly recommend this Fish Fry and will be back for more soon.
Back in August our indoctrination began with the bluegill. Then in September we got close up with their cod. Both were nothing short of spectacular so come January we knew we'd be pleased with the perch, and we were. The $15 perch plate is as well-executed as they come especially when yours is the first order of the day.
The plate looks remarkable when it arrives. It's clean and carefully laid out, clearly copious amounts of care go into its preparation. Five pretty perch take center stage with their eye-catching, light yellow breading. A small amount of seasoning is carefully mixed in and allows the fish to shine, and shine it does. It's smooth and flaky with no odd aftertastes or unexpected flavors. Overall, it's very solid although another dash of garlic salt or pinch of pepper would definitely do it some good.
Winning the Oscar for Best Actor in a Supporting Role are a stellar batch of battered fries. The pile is absolutely huge with a satisfying crunch. They are fried just right and keep you crunching well after the fish supply is exhausted.
Thick and creamy tartar is the coup de grรขce when it comes to fried fish and the Spring Creek sauce finishes things off with a bang. It's got a lot of zip and transports the fish from admirable applicant to the total package.
A finely-chopped homemade slaw is carefully placed into large cup and is just an all-around good mix. A nice little multigrain roll caps things off and provides a palate cleanser between mouthfuls of fish.
While Lodi is a little out of the way the drive to the Spring Creek Restaurant & Bar is worth every mile. Overall, we highly recommend each and every fish they have one the menu and love the fact that you don't have to wait until Friday to enjoy them. Friday is every day in Lodi!
While the general populace hasn't caught on yet, the Spring Creek Restaurant in Lodi is quietly killing it. They do a Fish Fry every day of the week, but still, you'd expect them to be much busier on a Friday. They aren't. We showed up at 6:30 (the peak of the frying hour) and had no trouble getting a table. It was kind of surprising, but who am I to complain? I knew great fish was on the way.
On our last go-round I went for the bluegill and was blown away by the quality and the taste. It was all I could do to not simply get it again, but I wanted, no needed, to branch out. I had to see what the cod was all about since that is what almost everyone (other than me) likes the best. I managed to get a $10 3-piece ordered before I could change my mind, and a wave of relief rushed over me as I did.
The food came quickly and had a lovely, clean presentation. The cod was pure white, flaky, and clearly very high quality. It housed a crisp panko breading that was lightly seasoned and completely grease-free. Although the portion was hearty it was very easy to eat, and so light that I didn't feel weighted down at all afterwards. I could easily have eaten five or more pieces of the fantastic fish.
A small but satisfying portion of battered French fries came along for the ride and had a congenial crunchiness. The tartar was also yummy and paired beautifully with the pristine cod. It was a match made in heaven.
The SCR steps it up when it comes to bread and their soft, multigrain roll is a welcome departure from the standard dinner roll you find at so many other establishments. It had some substance but was still easy on the gums. A finely-chopped, homemade slaw was plenty peppy and polished off the plate perfectly.
While I'd love to keep the Fish Fry at the Spring Creek Restaurant a secret I just can't do it. This is one that everyone needs to know about an experience for themselves. Overall, we highly recommend this Fish Fry and love the fact that they offer it every day of the week - it will make it much easier to get once word finally gets out and they get crazy busy on Fridays.