By Amy L. Schubert Food Writer Published Jul 07, 2009 at 11:05 AM

Over the course of the last 10 years or so, we've had multiple friends mention that if you want a good fish fry, you have to go to Fritz's, 3086 S. 20th St.

Scott's not a huge fish fry fan, and I usually stick to perch, so we usually avoid the bar-type of standard pre-made cod fry, and mistakenly assumed this is what Fritz's was serving, as well. Boy, were we wrong.

After being formally invited by one of Fritz's Friday night bartenders who also happens to be a friend, we ventured over to this family-owned corner place, and fell in love. Not only does Fritz's have an amazing fish fry (haddock) with all things homemade, from batter to tartar sauce, the menu also offers Serbian selections like the signature Fritzburger, which is half veal and half beef with Serbian spices.

We've gone back four times now, every time swearing we'll try something different, but getting happily reeled back in to the fish fry. Next visit, though, I definitely have my eye on the Fritzburger or the burek.

The haddock fry ($7.75 for a two-piece meal, $8.85 for a three-piece, and $9.95 for a four-piece) comes with homemade wedge-cut fries, tartar sauce, cole slaw and pre-buttered rye bread. What usually puts people off about a fish fry -- the cloying, heavy, greasy aftertaste -- is glaringly absent here. And the tartar sauce carries a sweetness that I think may be a bit of brown sugar but I'm not certain yet -- I need to sample more.

Fritz's features a large oval bar with no frills and decidedly dated décor that makes the place even better in my opinion. Sit at the bar and eat elbow to elbow with other hungry patrons, or grab a small table in the divided dining area. Saturday nights feature chicken dinners for $8.95, and the kitchen serves up sandwiches, Serbian specialties and desserts six days a week, Tuesday through Saturday, from 11 a.m. to 8 p.m.

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to