Friday Fish Fry Day

The story

The story of fish fry begins with the ancient practice of abstaining from warm-blooded animals during Lent, a tradition dating back to 30 A.D. when Jesus Christ himself consumed only fish before his crucifixion. It was the German Catholic settlers who, in the 19th century, introduced this Lenten tradition to Wisconsin, where they were bound by the Church's decree to avoid warm-blooded meat every Friday of the year. In response, they embraced fish as their cold-blooded alternative, leading to the birth of a new culinary tradition. Beer played a pivotal role, as breweries like Pabst, Miller, Schlitz, and Blatz were headquartered in Milwaukee, offering a natural pairing with fried fish. During the Prohibition era of the 1920s and '30s, many taverns turned to fried fish to keep their businesses afloat when they could no longer sell beer legally. This unconventional union of fried fish and beer paved the way for the Friday night fish fry's enduring popularity. Lastly, Wisconsin's abundant lakes, including Lake Michigan and Lake Superior, provided a bountiful source of freshwater fish, perfect for the Friday night ritual. This trio of factors - Catholic tradition, beer culture, and abundant fish - converged harmoniously, propelling Wisconsin into its well-deserved status as the Friday night fish fry capital.