By Molly Snyder Senior Writer Published Nov 14, 2008 at 5:29 AM

The all-you-can-eat fish fry is a dying breed. Whereas once upon a Friday night, fish fry feasters could send their plates back to the kitchen for seconds, thirds, even fourth helpings, these days, most restaurants cut you off at a single serving.

Brocach Irish Pub and Restaurant, however, still offers the all-you-can-eat fish fry, and not just on Friday nights. In fact, it's available every night of the week for $15.

The fry features long, thick pieces of haddock deep fried in a Harp lager batter. Sides include crispy, seasoned fries, hunks of grainy rye bread and butter, and a unique cole slaw made with cabbage, a light dressing, raisins and curry.

The white fish is fresh and flavorful, coated in a mild batter, and deep fried to slightly greasy perfection. We appreciated the double serving of tartar sauce and multiple lemon wedges.

The fries are crispy and delicious, and we were surprised how much we liked the non-traditional cole slaw. The dressing and raisins made it slightly sweet, and the touch of curry contributed an exotic flavor.

Our only complaint about this meal was the first plate was so large, we didn't have room for a second helping. This seems like a waste in an all-you-can-eat situation. We noticed there is a "fish & chips" meal on the menu for $13, which is the same meal only it isn't all-you-can-eat. We would order this next time.

Brocach opened Dec, 4, 2007, and features an Irish and American menu. The space formerly housed the classic 5 and Dime restaurant that also featured a beloved fish fry.

Brocach general manager Adam Boldt says his fish fry stands out for a few reasons.

"We use quality ingredients -- like the haddock and the Harp for our beer batter -- and we pay close attention to details," says Boldt. "Our fish size is a cut above, too. The pieces are very large."

The fish fry is available for lunch upon request.

During our recent visiton a Sunday evening, we enjoyed the live music -- an Irish trio -- but the best part of our meal, however, were the taps of Guinness. The Guinness is noticeably fresh and deliciously thick and creamy, which reminded us that the stout we sometimes drink from bottles or cans can't hold a candle to this tasty tap.

"Being an Irish pub, we go through a lot of Guinness, so you're guaranteed to have a very fresh beverage," says Boldt. "And I clean the lines all the time. In fact, I was just doing it."

Molly Snyder grew up on Milwaukee's East Side and today, she lives in the Walker's Point neighborhood with her partner and two sons.

As a full time senior writer, editorial manager and self-described experience junkie, Molly has written thousands of articles about Milwaukee (and a few about New Orleans, Detroit, Indianapolis, Boston and various vacation spots in Wisconsin) that range in subject from where to get the best cup of coffee to an in-depth profile on the survivors of the iconic Norman apartment building that burned down in the '90s.

She also once got a colonic just to report on it, but that's enough on that. 

Always told she had a "radio voice," Molly found herself as a regular contributor on FM102, 97WMYX and 1130WISN with her childhood radio favorite, Gene Mueller.

Molly's poetry, essays and articles appeared in many publications including USA Today, The Writer, The Sun Magazine and more. She has a collection of poetry, "Topless," and is slowly writing a memoir.

In 2009, Molly won a Milwaukee Press Club Award. She served as the Narrator / writer-in-residence at the Pfister Hotel from 2013-2014. She is also a story slam-winning storyteller who has performed with The Moth, Ex Fabula and Risk!

When she's not writing, interviewing or mom-ing, Molly teaches tarot card classes, gardens, sits in bars drinking Miller products and dreams of being in a punk band again.