By Lori Fredrich Senior Writer Published Oct 25, 2019 at 11:01 AM Photography: Lori Fredrich

It's time for Dining Month, presented by Deer District and its spooky Halloween-themed alter ego, Fear District. Throughout the month of October, we'll be serving up fun and fascinating content about all things food. The signature dish, however, is our 2019 Best of Dining poll, who's winners we will dish out all month long. Get hungry, Milwaukee! 

In this series, we’re on the hunt for some of the area's best 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.

Company Brewing
735 E. Center St.
(414) 930-0909

These days it’s not unusual to find a brewery that offers a full menu of beer-friendly foods. But when Company Brewing opened in 2015, they were among less than a handful of brewpubs offering food, and one of the first to offer a menu that truly pushed the envelope.

While the menu has changed multiple times over the years, with chefs coming and going, Company still offers a menu that appeals to both diners looking for pub grub and those seeking out something a bit more interesting. They also serve a very good brunch on weekends.

On Fridays, Company offers a fish fry featuring crisp breaded perch, buttered rye toast, hand cut slaw, tartar sauce, applesauce and french fries or potato pancakes for $15.95.

The fish

The portion of perch was more than generous, featuring seven pieces of breaded fish. Although I prefer my perch with little more than a dusting of seasoned flour (largely because a thicker breading masks the flavor of the fish, the breadcrumb style breading was impeccably crisp, with a nice flavor and notable crunch. Pull back the breading and the fish was tender, flavorful and perfectly cooked. If you prefer a thicker breading on your lake fish, you might enjoy this preparation.

The potato

The accompanying housemade potato pancake did strike me as being slightly thick and heavy; but it was nicely seasoned with a good, potato forward flavor. The texture, although dense, was very nicely crisped on the exterior and tender in the center.

The old fashioned 

The brandy old fashioned was among the best I’ve had. It was slightly sweet, but nicely balanced with a detectable bitters presence. Orange had been visibly muddled in the glass, and the drink was nicely garnished with a Luxardo cherry.

Company Brewing is open Tuesday through Thursday from 4 p.m. to midnight, Friiday from 4 p.m. to 2:30 a.m., Saturday from 10 a.m. to 2:30 a.m. and Sunday from 10 a.m. to 11 p.m.

Got suggestions for our next fish fry? Email with your suggestions. Suggested fish fry menus should (ideally) include at least one lake fish option (walleye, perch), potato pancakes and a stellar old fashioned.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.