The Pan Fried Fish (and a stiff Old Fashioned) from the Town Pump in Rhinelander was exactly what I needed after three days at a conference followed by a long drive north straight to an intense hockey game...well, that and a good nights rest.
In the world of Fish Fry pan frying is typically reserved for freshwater fish (think walleye or perch) so I was wary, but intrigued, by the thought of haddock being prepared that way. Pan frying thicker cuts can easily go south but as soon as I saw the plate I knew it was going to be good.
The thin breading worked remarkably well and the fish was impeccably fried - this cook is clearly a master fryer. The breading had a great flavor and was just slightly slick which is a hallmark of pan frying. Unlike deep fried breading, the pan gives it a softer feel so if you love the flaky:crunchy contrast of deep fried this probably wouldn't work the best for you. The softer feel also lends itself to being eaten with a fork, but in my stubbornness I still grabbed it up and made my hands do the work. All in all, I loved every finger-lickin' bite and would totally get it again.
A couple homemade potato pancakes with apple sauce and syrup were also superb, as was the lone homemade fritter. I mean, you just can't go wrong with fried dough... The slaw was cool and creamy and also looked to be made in-house as did the tartar which was as thick as they get and took the fish over the top. Tremendous stuff.
When a family friend told me the Town Pump was the place to be in the Northwoods I have to admit I was hesitant to believe her due in no small part to that pan fried preparation. I can honestly say I was 100% wrong. This stuff is elite, and only $14 freakin' clams! Overall, we highly recommend this Fish Fry and I'm already thinking of excuses why we need to make another trip to Hodag country.
In the world of Fish Fry pan frying is typically reserved for freshwater fish (think walleye or perch) so I was wary, but intrigued, by the thought of haddock being prepared that way. Pan frying thicker cuts can easily go south but as soon as I saw the plate I knew it was going to be good.
The thin breading worked remarkably well and the fish was impeccably fried - this cook is clearly a master fryer. The breading had a great flavor and was just slightly slick which is a hallmark of pan frying. Unlike deep fried breading, the pan gives it a softer feel so if you love the flaky:crunchy contrast of deep fried this probably wouldn't work the best for you. The softer feel also lends itself to being eaten with a fork, but in my stubbornness I still grabbed it up and made my hands do the work. All in all, I loved every finger-lickin' bite and would totally get it again.
A couple homemade potato pancakes with apple sauce and syrup were also superb, as was the lone homemade fritter. I mean, you just can't go wrong with fried dough... The slaw was cool and creamy and also looked to be made in-house as did the tartar which was as thick as they get and took the fish over the top. Tremendous stuff.
When a family friend told me the Town Pump was the place to be in the Northwoods I have to admit I was hesitant to believe her due in no small part to that pan fried preparation. I can honestly say I was 100% wrong. This stuff is elite, and only $14 freakin' clams! Overall, we highly recommend this Fish Fry and I'm already thinking of excuses why we need to make another trip to Hodag country.