Check in early and stay late during OnMilwaukee's "Hotel Week" sponsored by VISIT Milwaukee. These seven days will be packed with stories about historic area hotels, reviews, history, food and drink, staycations and more. Find out what it's like to be a tourist in this town. (Chocolate on your pillow not included.)
In this series, we’re trying out some of the city’s most popular fish fries. You’ll find commentary, pro tips and ratings of the three staples of a classic Wisconsin fry: namely the fish, the potato pancakes, and the classic Wisconsin-style brandy old fashioned. View all fish fry reviews here.
Canal Street Cafe
1611 W. Canal St.
(414) 847-8510
paysbig.com
If you’re looking for a spot where you can find a solid fish fry that’s served seven days a week, look no further than Canal Street Cafe, located just inside the front doors at Potawatomi Hotel and Casino.
The restaurant is bright and comfortable, sporting huge north-facing floor-to-ceiling windows, comfortable booths and an atmosphere free from the bustle, noise and smoke you encounter inside the casino itself. The cafe serves breakfast lunch and dinner, offering a menu of is comforting staples like eggs Benedict and Belgian waffles, burgers, salad, pot roast and pork chops.
Among those familiar dishes is a Wisconsin-style fish fry featuring tempura-battered cod, potato pancakes, apple sauce, coleslaw and tartar sauce for $13.95.
The fish
While you won’t find myriad choices in the fish department at Canal Street Cafe, what you will find is four generous pieces of tender, flaky cod that’s well worth the eating. The tempura-based batter is light and crisp, and it clings well to the fish so you’re assured to get a bit of the batter in every bite. The fish also retained heat well throughout the meal, so the last bite was just as good as the first.
The potato pancakes
The potato pancakes feature plenty of finely shredded potatowhich come well-browned and crisp around the edges. They are sufficiently seasoned with a hint of onion flavor. The one piece of advice I'll offer is that they’re best eaten when hot, so be sure to tackle them early on in your meal.
The old fashioned
The old fashioned erred fairly heavily on the sweet side; but it also possessed notes of both cherry and orange along with a reasonable amount of brandy. The glass was prettily garnished and there was evidence of muddling in the bottom of the glass.
Got suggestions for our next fish fry? Email lori@staff.onmilwaukee.com with your suggestions. Suggested fish fry menus must include lake fish (walleye, perch), potato pancakes and a stellar old fashioned.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
