Review
For being a Friday the Beach was relatively quiet, but that didn't bother us one bit. We basically had our choice of tables and just grabbed one in the old smoking section since it was right near the bar. It took a good five minutes for our well-seasoned waitress to make her initial appearance, but once she broke the ice she was back fairly frequently.
The fish list at the Beachhouse is impressive as any and pretty much features every frying fish under the sun. From cod to lake perch, and bluegill to walleye, you'll find them all on special at the 'house - hell, they even have smelt for those who really want to get freaky. In addition to single orders of any of the aforementioned fish, they also had a perch/bluegill combo on special this Friday which was incredibly tempting... So tempting in fact, that Jer just couldn't help himself.
Before any fish made its way to our table we got a full mini-loaf of white bread slices with the BH's signature honey butter. The squishy starch served as the perfect conveyance for the sweet spread, and basically devoured every last bit of it. Our soup/salad option also came before the fish, and while Jer's chowder was made in house, he remarked that is was just so-so. My slaw was much better and the cool and creamy concoction really hit the mark. It was just as a slaw should be.
While the smelt entrΓ©e goes for ten bucks, you can get an "appetizer" version for seven skins, and that's just what we did. Our mammoth plateful showed up about five minutes after we'd polished off the bread and looked divine. The pile of petite bites was flanked by a couple tubs of tartar, and we wasted no time getting after them. The smelt were lightly dusted with a well-seasoned breading which was simply superb. They were so good (some of the best we've had), they definitely give the North Bristol Sportsman's Club's smelt a run for their money.
We had no problem polishing off every one of the sassy smelt, and before long Jer's combo and my walleye wandered in. As per usual, the walleye fillet was huge - fat, juicy, and pristine. Unfortunately, the breading lacked the seasoning we accustomed to (the same stuff that seemingly graced the smelt) which left us wanting more of it. Yes, the fish was still great, but not as great as legend in our memory.
Jer's bluegill was also dynamite. The fillets were large and meaty, but the combo only featured two of them. The duo buddied up with a couple lake perch fillets which were fine (according to Jer), but like the walleye, lacked the expected spice.
For our potato we both picked the hash browns with cheese and onion and they turned out to be fine, but had a very a prominent crispy layer. Jer's were actually on the burned side of done, while mine were closed to over-fried, but still edible. It seems the BH philosophy is basically fry the hell out of one side, add some cheese and onion, and fold it over into a big hash brown taco. When it's not totally burned the crunchy coating plays off against the gooey cheesy interior, but when it is, it makes for one unhappy Jer.
A terrific tartar joined cavalcade, and bordered on perfection. The slick sauce was thick and creamy and perked the fish up without overpowering it (which is exactly what tartar is supposed to do).
While this wasn't the perfect Fish Fry, it was still better than 90% of the fish you're going to find out there. Sure, it's not Toby's, but it also doesn't come with the hour+ wait that Toby's does. Overall, we highly recommend the smelt, walleye and the bluegill we had this visit, and loved the no pressure atmosphere the Beachhouse affords. It was simply a great meal, and from now on any time we're up for a relaxing Fish Fry, we're hitting the Beach.
For being a Friday the Beach was relatively quiet, but that didn't bother us one bit. We basically had our choice of tables and just grabbed one in the old smoking section since it was right near the bar. It took a good five minutes for our well-seasoned waitress to make her initial appearance, but once she broke the ice she was back fairly frequently.
The fish list at the Beachhouse is impressive as any and pretty much features every frying fish under the sun. From cod to lake perch, and bluegill to walleye, you'll find them all on special at the 'house - hell, they even have smelt for those who really want to get freaky. In addition to single orders of any of the aforementioned fish, they also had a perch/bluegill combo on special this Friday which was incredibly tempting... So tempting in fact, that Jer just couldn't help himself.
Before any fish made its way to our table we got a full mini-loaf of white bread slices with the BH's signature honey butter. The squishy starch served as the perfect conveyance for the sweet spread, and basically devoured every last bit of it. Our soup/salad option also came before the fish, and while Jer's chowder was made in house, he remarked that is was just so-so. My slaw was much better and the cool and creamy concoction really hit the mark. It was just as a slaw should be.
While the smelt entrΓ©e goes for ten bucks, you can get an "appetizer" version for seven skins, and that's just what we did. Our mammoth plateful showed up about five minutes after we'd polished off the bread and looked divine. The pile of petite bites was flanked by a couple tubs of tartar, and we wasted no time getting after them. The smelt were lightly dusted with a well-seasoned breading which was simply superb. They were so good (some of the best we've had), they definitely give the North Bristol Sportsman's Club's smelt a run for their money.
We had no problem polishing off every one of the sassy smelt, and before long Jer's combo and my walleye wandered in. As per usual, the walleye fillet was huge - fat, juicy, and pristine. Unfortunately, the breading lacked the seasoning we accustomed to (the same stuff that seemingly graced the smelt) which left us wanting more of it. Yes, the fish was still great, but not as great as legend in our memory.
Jer's bluegill was also dynamite. The fillets were large and meaty, but the combo only featured two of them. The duo buddied up with a couple lake perch fillets which were fine (according to Jer), but like the walleye, lacked the expected spice.
For our potato we both picked the hash browns with cheese and onion and they turned out to be fine, but had a very a prominent crispy layer. Jer's were actually on the burned side of done, while mine were closed to over-fried, but still edible. It seems the BH philosophy is basically fry the hell out of one side, add some cheese and onion, and fold it over into a big hash brown taco. When it's not totally burned the crunchy coating plays off against the gooey cheesy interior, but when it is, it makes for one unhappy Jer.
A terrific tartar joined cavalcade, and bordered on perfection. The slick sauce was thick and creamy and perked the fish up without overpowering it (which is exactly what tartar is supposed to do).
While this wasn't the perfect Fish Fry, it was still better than 90% of the fish you're going to find out there. Sure, it's not Toby's, but it also doesn't come with the hour+ wait that Toby's does. Overall, we highly recommend the smelt, walleye and the bluegill we had this visit, and loved the no pressure atmosphere the Beachhouse affords. It was simply a great meal, and from now on any time we're up for a relaxing Fish Fry, we're hitting the Beach.
We had friends visiting from out of town, so we made a reservation, which the BH gladly accepted. Our septet arrived dockside just after 7:00, and our corner table was ready and waiting. The cozy dining room was full for the most part, and once our group was situated our "old pro" of a waitress came right over. As any good waitress does, she checked on our drinks first and foremost, and put in the necessary orders which also included some curds ('cause Ruthie just can't go without). When she returned with the beverages orders for fish went in. Cod, lake perch, bluegill, and walleye were all represented by our group of fish lovers, and the sheer diversity made MFF proud to be associated with this bunch.
The pre-fish options included coleslaw, soup, or salad, of which yours truly went for the slaw. The homemade-looking mix was tangy and creamy, and came in a bowl large enough for two. Others tried the supper club standard soups and salads which looked fine from outward appearances. The curds also made their way in around this time, and disappeared quickly. They were gooey and delicious, and could well have been Sysco, but it wasn't like we gave a damn. We devoured them. And if all that wasn't enough, a couple baskets of white bread hit the table to boot. The soft bread came complete with some sort of cinnamon apple butter that was nothing less than delicious. Our waitress was on the spot, and as soon as the precursors were expended she had our fish ready to go - fresh from the fryer, and hot, hot, hot!
The steaming hot fish warmed my heart and I tore into the massive walleye with reckless abandon. The thick fillet housed a ton of meat, and dawned a lovely breading. The fish itself was pristine, and while it was a big fish, it didn't have that reeky, musky, flavor some of the older ones get. It was light and sweet, and blended perfectly with spicy breading. When it comes to walleye, light breading with subtle spices is the name of the game and The Beachhouse has it down to a science.
With the abundance of species around the table I couldn't help but try the bluegill and the cod (the perch somehow eluded my hook). Like its freshwater brethren, the bluegill had the same breading and was equally great. It wasn't fishy tasting or have the rubbery texture that bad bluegill is infamous for. The cod was also good, and appeared to have the same (or at least a very similar) coating. The fish was supremely flaky, and even though the piece I tried wasn't scalding hot, it still tasted great. Well done, BH. Well done!
When the fish is this good, the rest of the meal tends to pale by comparison and that was more or less The Beachhouse's fate. The hash browns with cheese and onion I received were tasty, and clearly made fresh in-house, but were a bit too crispy around the edges resulting in about ΒΌ of the dish being too burned for my tastes. The was a good blend with some zip and a good consistency, but a bit too unique with some elements that were hard to pin down. It almost kept up with the fish, but like I say, since the fish could stand on its own two fins, the tartar was more or less an afterthought.
As we were heading back to Madison on 51 we passed by our old favorite Toby's and couldn't help but notice the overflowing parking lot - Toby's was hopping (as it rightfully should be.) But it got me to thinking... while The Beachhouse was busy, it wasn't Toby's-busy. There were no 90 minute waits, no cramming in around the bar, and no hoping a waitress actually sees you and takes your order... But when it comes right down to it, there really isn't that much difference between the two establishments. If Toby's is an A, we'd say The Beachhouse is and A-, and in the end, the shorter wait time may be worth it for a lot of folks - I know that it would appeal to us on certain nights. Sure, Toby's is better all around, but the jump is not as big as you might think, and in fact, the BH's walleye is likely the better of the two. Overall, we highly recommend this Fish Fry, and will make it a point to get to The Beachhouse more often.
We had friends visiting from out of town, so we made a reservation, which the BH gladly accepted. Our septet arrived dockside just after 7:00, and our corner table was ready and waiting. The cozy dining room was full for the most part, and once our group was situated our "old pro" of a waitress came right over. As any good waitress does, she checked on our drinks first and foremost, and put in the necessary orders which also included some curds ('cause Ruthie just can't go without). When she returned with the beverages orders for fish went in. Cod, lake perch, bluegill, and walleye were all represented by our group of fish lovers, and the sheer diversity made MFF proud to be associated with this bunch.
The pre-fish options included coleslaw, soup, or salad, of which yours truly went for the slaw. The homemade-looking mix was tangy and creamy, and came in a bowl large enough for two. Others tried the supper club standard soups and salads which looked fine from outward appearances. The curds also made their way in around this time, and disappeared quickly. They were gooey and delicious, and could well have been Sysco, but it wasn't like we gave a damn. We devoured them. And if all that wasn't enough, a couple baskets of white bread hit the table to boot. The soft bread came complete with some sort of cinnamon apple butter that was nothing less than delicious. Our waitress was on the spot, and as soon as the precursors were expended she had our fish ready to go - fresh from the fryer, and hot, hot, hot!
The steaming hot fish warmed my heart and I tore into the massive walleye with reckless abandon. The thick fillet housed a ton of meat, and dawned a lovely breading. The fish itself was pristine, and while it was a big fish, it didn't have that reeky, musky, flavor some of the older ones get. It was light and sweet, and blended perfectly with spicy breading. When it comes to walleye, light breading with subtle spices is the name of the game and The Beachhouse has it down to a science.
With the abundance of species around the table I couldn't help but try the bluegill and the cod (the perch somehow eluded my hook). Like its freshwater brethren, the bluegill had the same breading and was equally great. It wasn't fishy tasting or have the rubbery texture that bad bluegill is infamous for. The cod was also good, and appeared to have the same (or at least a very similar) coating. The fish was supremely flaky, and even though the piece I tried wasn't scalding hot, it still tasted great. Well done, BH. Well done!
When the fish is this good, the rest of the meal tends to pale by comparison and that was more or less The Beachhouse's fate. The hash browns with cheese and onion I received were tasty, and clearly made fresh in-house, but were a bit too crispy around the edges resulting in about ΒΌ of the dish being too burned for my tastes. The tartar was a good blend with some zip and a good consistency, but a bit too unique with some elements that were hard to pin down. It almost kept up with the fish, but like I say, since the fish could stand on its own two fins, the tartar was more or less an afterthought.
As we were heading back to Madison on 51 we passed by our old favorite Toby's and couldn't help but notice the overflowing parking lot - Toby's was hopping (as it rightfully should be.) But it got me to thinking... while The Beachhouse was busy, it wasn't Toby's-busy. There were no 90 minute waits, no cramming in around the bar, and no hoping a waitress actually sees you and takes your order... But when it comes right down to it, there really isn't that much difference between the two establishments. If Toby's is an A, we'd say The Beachhouse is and A-, and in the end, the shorter wait time may be worth it for a lot of folks - I know that it would appeal to us on certain nights. Sure, Toby's is better all around, but the jump is not as big as you might think, and in fact, the BH's walleye is likely the better of the two. Overall, we highly recommend this Fish Fry, and will make it a point to get to The Beachhouse more often.
We had friends visiting from out of town, so we made a reservation, which the BH gladly accepted. Our septet arrived dockside just after 7:00, and our corner table was ready and waiting. The cozy dining room was full for the most part, and once our group was situated our "old pro" of a waitress came right over. As any good waitress does, she checked on our drinks first and foremost, and put in the necessary orders which also included some curds ('cause Ruthie just can't go without). When she returned with the beverages orders for fish went in. Cod, lake perch, bluegill, and walleye were all represented by our group of fish lovers, and the sheer diversity made MFF proud to be associated with this bunch.
The pre-fish options included coleslaw, soup, or salad, of which yours truly went for the slaw. The homemade-looking mix was tangy and creamy, and came in a bowl large enough for two. Others tried the supper club standard soups and salads which looked fine from outward appearances. The curds also made their way in around this time, and disappeared quickly. They were gooey and delicious, and could well have been Sysco, but it wasn't like we gave a damn. We devoured them. And if all that wasn't enough, a couple baskets of white bread hit the table to boot. The soft bread came complete with some sort of cinnamon apple butter that was nothing less than delicious. Our waitress was on the spot, and as soon as the precursors were expended she had our fish ready to go - fresh from the fryer, and hot, hot, hot!
The steaming hot fish warmed my heart and I tore into the massive walleye with reckless abandon. The thick fillet housed a ton of meat, and dawned a lovely breading. The fish itself was pristine, and while it was a big fish, it didn't have that reeky, musky, flavor some of the older ones get. It was light and sweet, and blended perfectly with spicy breading. When it comes to walleye, light breading with subtle spices is the name of the game and The Beachhouse has it down to a science.
With the abundance of species around the table I couldn't help but try the bluegill and the cod (the perch somehow eluded my hook). Like its freshwater brethren, the bluegill had the same breading and was equally great. It wasn't fishy tasting or have the rubbery texture that bad bluegill is infamous for. The cod was also good, and appeared to have the same (or at least a very similar) coating. The fish was supremely flaky, and even though the piece I tried wasn't scalding hot, it still tasted great. Well done, BH. Well done!
When the fish is this good, the rest of the meal tends to pale by comparison and that was more or less The Beachhouse's fate. The hash browns with cheese and onion I received were tasty, and clearly made fresh in-house, but were a bit too crispy around the edges resulting in about ΒΌ of the dish being too burned for my tastes. The tartar was a good blend with some zip and a good consistency, but a bit too unique with some elements that were hard to pin down. It almost kept up with the fish, but like I say, since the fish could stand on its own two fins, the tartar was more or less an afterthought.
As we were heading back to Madison on 51 we passed by our old favorite Toby's and couldn't help but notice the overflowing parking lot - Toby's was hopping (as it rightfully should be.) But it got me to thinking... while The Beachhouse was busy, it wasn't Toby's-busy. There were no 90 minute waits, no cramming in around the bar, and no hoping a waitress actually sees you and takes your order... But when it comes right down to it, there really isn't that much difference between the two establishments. If Toby's is an A, we'd say The Beachhouse is and A-, and in the end, the shorter wait time may be worth it for a lot of folks - I know that it would appeal to us on certain nights. Sure, Toby's is better all around, but the jump is not as big as you might think, and in fact, the BH's walleye is likely the better of the two. Overall, we highly recommend this Fish Fry, and will make it a point to get to The Beachhouse more often.
We had a fairly large party (6) and wound up waiting a good 25 minutes to get seated. We had to wait for two side by side tables to open up which it turned out were not even necessary. After sitting down at our two tables and assessing the situation it was quickly apparent that we could get by with one, especially since one of the two was incredibly lopsided and practically tipping over. We all moved to one table and pushed the other out of the way. If the Beachhouse would have realized this was possible we probably could have been seated immediately, as it was we waited. I chalk this up to poor management of the dining room.
Once we got this initial confusion out of the way it was time to order. The Beachhouse has about every kind of fish you could expect at a Fish Fry. The Cod was $10, Lake Perch and Bluegill were $12, and the Walleye was $14 (I think). Out of the five fish eaters at our table two had Cod, two had Bluegill and one had Walleye. In particular I was one of the two Bluegill eaters. The Bluegill was actually pretty good, although really fishy tasting. The batter was light and the fish was still fairly flaky but did have a slight elasticity common with Bluegill. The French fries were crinkle cut style and good, but not great. The tartar sauce was the same as our first visit which was good, but does have some dill in it which really overpowers the relish flavor. Overall it was just fine though. I did manage to try the Cod which was also good, but not spectacular. It was far greasier than the Bluegill and had a good flavor even though it was kind of heavy. What I did not manage to get my hands on was the Walleye which supposedly was awesome. Apparently this is their best Fish option and they serve it on Sunday mornings as well in a Walleye and eggs platter. If/when we go back it will be for the Walleye or the Lake Perch.
The bread served was a very plain roll which was fine but not outstanding. For starters they give an option of coleslaw/cottage cheese/house salad or soup. I opted for a salad this time which was good but nothing outstanding either. At least everything on it tasted fresh.
Overall the food was good but the wait was not. The one thing that salvaged this Fish Fry and makes it recommendable was the fact that our waitress was great. She was lively and had no problem with a fairly rowdy group and three separate checks. The Beachhouse is a classic Wisconsin style Supper Club but their Fish Fry just has not done it for me. I feel fine recommending it but if I were to tell someone from out of town the best place to grab fish on a Friday they would probably not jump to the front of the list.
We had a fairly large party (6) and wound up waiting a good 25 minutes to get seated. We had to wait for two side by side tables to open up which it turned out were not even necessary. After sitting down at our two tables and assessing the situation it was quickly apparent that we could get by with one, especially since one of the two was incredibly lopsided and practically tipping over. We all moved to one table and pushed the other out of the way. If the Beachhouse would have realized this was possible we probably could have been seated immediately, as it was we waited. I chalk this up to poor management of the dining room.
Once we got this initial confusion out of the way it was time to order. The Beachhouse has about every kind of fish you could expect at a Fish Fry. The Cod was $10, Lake Perch and Bluegill were $12, and the Walleye was $14 (I think). Out of the five fish eaters at our table two had Cod, two had Bluegill and one had Walleye. In particular I was one of the two Bluegill eaters. The Bluegill was actually pretty good, although really fishy tasting. The batter was light and the fish was still fairly flaky but did have a slight elasticity common with Bluegill. The French fries were crinkle cut style and good, but not great. The tartar sauce was the same as our first visit which was good, but does have some dill in it which really overpowers the relish flavor. Overall it was just fine though. I did manage to try the Cod which was also good, but not spectacular. It was far greasier than the Bluegill and had a good flavor even though it was kind of heavy. What I did not manage to get my hands on was the Walleye which supposedly was awesome. Apparently this is their best Fish option and they serve it on Sunday mornings as well in a Walleye and eggs platter. If/when we go back it will be for the Walleye or the Lake Perch.
The bread served was a very plain roll which was fine but not outstanding. For starters they give an option of coleslaw/cottage cheese/house salad or soup. I opted for a salad this time which was good but nothing outstanding either. At least everything on it tasted fresh.
Overall the food was good but the wait was not. The one thing that salvaged this Fish Fry and makes it recommendable was the fact that our waitress was great. She was lively and had no problem with a fairly rowdy group and three separate checks. The Beachhouse is a classic Wisconsin style Supper Club but their Fish Fry just has not done it for me. I feel fine recommending it but if I were to tell someone from out of town the best place to grab fish on a Friday they would probably not jump to the front of the list.
When it comes time to eat fish on Friday most people lean towards the cod since it is inoffensive, and when fried right can be inexplicably delectable. However, the truly dedicated fish lover likes to delve deeper, and when you're talking about the dwellers of the deep, you're talking about the king of the lake - the almighty walleye.
In Wisconsin you'll find walleye just about everywhere (even during the week), but very few shining examples exist - a lot of places just do it because it is expected and they can charge a pretty penny for it. The Beachhouse in McFarland is one of, if not the crown jewel of all walleye-friendly establishments in the area and they even cut you a deal when Friday rolls around.
Take note, on Fridays The Beachhouse gets busy, but not quite Toby's-busy. It will likely take between 30 minutes to an hour to get a table, but that time is easily passed with a couple Spotted Cows or Old Fashioneds. Eventually you will get a spot and a chance to order the $13.00 walleye special.
Before the fish you'll get some white bread slices, complete with some yummy honey butter. Your side of choice will also come before the fish, and while you can't go wrong with the coleslaw, the homemade "clam chowda" is not to be missed.
Eventually the walleye will come and the massive fillet will literally be hanging off the ends of the plate. The amazingly tender fish will be cloaked in a light and spicy breading that is simply delicious and pairs perfectly with the unique flavor of the fish. The same breading will also come on all the other fish served at The Beachhouse, namely smelt, cod, bluegill, and lake perch; all of which are excellent.
The Beachhouse is gracious and gives you a few potato choices of which, none are spectacular, but all are acceptable. The hash browns are good, but make sure to add cheese and onion or they can get a bit dry. The fries are always a safe bet too. A thick and creamy tartar sauce with a nice zest will blend well with the spicy breading on the walleye and make for a flavor experience that neither element could achieve on its own.
Like Toby's, and some of the other places before it, The Beachhouse is not exactly a ritzy joint, so go in knowing that. You're going to see wood paneling, and 80's-style dΓ©cor, but the best Fish Frys rarely come from fancy restaurants. It is places like The BH that specialize in the simple, and take a down-n-dirty meal to a whole new level.
Inside Tip: Beyond Walleye...
The walleye is the best around, but the cod, bluegill, and lake perch are all excellent as well, and guess what? They are available all week long... they'll just cost you a little more Saturday through Thursday. Also, the homemade clam chowder is thick, creamy, and delicious, an excellent rendition of the classic!
*The Beachouse is technically in McFarland, but is about as close to Madison's south east side as you can get. If you MUST stay closer to downtown and still want walleye try The Villa Tap on the east side, The Laurel Tavern on the west side or the Silver Eagle Bar & Grill in Monona. They are all great in their own right.
Next:Haddock at the Fitz's on the Lake.
Previous: Breaded haddock at the Dorf Haus.
In Wisconsin you'll find walleye just about everywhere (even during the week), but very few shining examples exist - a lot of places just do it because it is expected and they can charge a pretty penny for it. The Beachhouse in McFarland is one of, if not the crown jewel of all walleye-friendly establishments in the area and they even cut you a deal when Friday rolls around.
Take note, on Fridays The Beachhouse gets busy, but not quite Toby's-busy. It will likely take between 30 minutes to an hour to get a table, but that time is easily passed with a couple Spotted Cows or Old Fashioneds. Eventually you will get a spot and a chance to order the $13.00 walleye special.
Before the fish you'll get some white bread slices, complete with some yummy honey butter. Your side of choice will also come before the fish, and while you can't go wrong with the coleslaw, the homemade "clam chowda" is not to be missed.
Eventually the walleye will come and the massive fillet will literally be hanging off the ends of the plate. The amazingly tender fish will be cloaked in a light and spicy breading that is simply delicious and pairs perfectly with the unique flavor of the fish. The same breading will also come on all the other fish served at The Beachhouse, namely smelt, cod, bluegill, and lake perch; all of which are excellent.
The Beachhouse is gracious and gives you a few potato choices of which, none are spectacular, but all are acceptable. The hash browns are good, but make sure to add cheese and onion or they can get a bit dry. The fries are always a safe bet too. A thick and creamy tartar sauce with a nice zest will blend well with the spicy breading on the walleye and make for a flavor experience that neither element could achieve on its own.
Like Toby's, and some of the other places before it, The Beachhouse is not exactly a ritzy joint, so go in knowing that. You're going to see wood paneling, and 80's-style dΓ©cor, but the best Fish Frys rarely come from fancy restaurants. It is places like The BH that specialize in the simple, and take a down-n-dirty meal to a whole new level.
Inside Tip: Beyond Walleye...
The walleye is the best around, but the cod, bluegill, and lake perch are all excellent as well, and guess what? They are available all week long... they'll just cost you a little more Saturday through Thursday. Also, the homemade clam chowder is thick, creamy, and delicious, an excellent rendition of the classic!
*The Beachouse is technically in McFarland, but is about as close to Madison's south east side as you can get. If you MUST stay closer to downtown and still want walleye try The Villa Tap on the east side, The Laurel Tavern on the west side or the Silver Eagle Bar & Grill in Monona. They are all great in their own right.
Next:Haddock at the Fitz's on the Lake.
Previous: Breaded haddock at the Dorf Haus.
For being a Friday the Beach was relatively quiet, but that didn't bother us one bit. We basically had our choice of tables and just grabbed one in the old smoking section since it was right near the bar. It took a good five minutes for our well-seasoned waitress to make her initial appearance, but once she broke the ice she was back fairly frequently.
The fish list at the Beachhouse is impressive as any and pretty much features every frying fish under the sun. From cod to lake perch, and bluegill to walleye, you'll find them all on special at the 'house - hell, they even have smelt for those who really want to get freaky. In addition to single orders of any of the aforementioned fish, they also had a perch/bluegill combo on special this Friday which was incredibly tempting... So tempting in fact, that Jer just couldn't help himself.
Before any fish made its way to our table we got a full mini-loaf of white bread slices with the BH's signature honey butter. The squishy starch served as the perfect conveyance for the sweet spread, and basically devoured every last bit of it. Our soup/salad option also came before the fish, and while Jer's chowder was made in house, he remarked that is was just so-so. My slaw was much better and the cool and creamy concoction really hit the mark. It was just as a slaw should be.
While the smelt entrΓ©e goes for ten bucks, you can get an "appetizer" version for seven skins, and that's just what we did. Our mammoth plateful showed up about five minutes after we'd polished off the bread and looked divine. The pile of petite bites was flanked by a couple tubs of tartar, and we wasted no time getting after them. The smelt were lightly dusted with a well-seasoned breading which was simply superb. They were so good (some of the best we've had), they definitely give the North Bristol Sportsman's Club's smelt a run for their money.
We had no problem polishing off every one of the sassy smelt, and before long Jer's combo and my walleye wandered in. As per usual, the walleye fillet was huge - fat, juicy, and pristine. Unfortunately, the breading lacked the seasoning we accustomed to (the same stuff that seemingly graced the smelt) which left us wanting more of it. Yes, the fish was still great, but not as great as legend in our memory.
Jer's bluegill was also dynamite. The fillets were large and meaty, but the combo only featured two of them. The duo buddied up with a couple lake perch fillets which were fine (according to Jer), but like the walleye, lacked the expected spice.
For our potato we both picked the hash browns with cheese and onion and they turned out to be fine, but had a very a prominent crispy layer. Jer's were actually on the burned side of done, while mine were closed to over-fried, but still edible. It seems the BH philosophy is basically fry the hell out of one side, add some cheese and onion, and fold it over into a big hash brown taco. When it's not totally burned the crunchy coating plays off against the gooey cheesy interior, but when it is, it makes for one unhappy Jer.
A terrific tartar joined cavalcade, and bordered on perfection. The slick sauce was thick and creamy and perked the fish up without overpowering it (which is exactly what tartar is supposed to do).
While this wasn't the perfect Fish Fry, it was still better than 90% of the fish you're going to find out there. Sure, it's not Toby's, but it also doesn't come with the hour+ wait that Toby's does. Overall, we highly recommend the smelt, walleye and the bluegill we had this visit, and loved the no pressure atmosphere the Beachhouse affords. It was simply a great meal, and from now on any time we're up for a relaxing Fish Fry, we're hitting the Beach.