Parkside Meadow/Brenda Alesii

Reeling in the Fish Fry Frenzy

The variations seem endless!

Brenda's Bites
March 28, 2018 - 3:52 pm

This may be the perfect time to renew your prescription for your favorite statin drug-- you know, the kind that controls cholesterol.

Why? Because the Lenten season offers many of us a chance to observe their meatless Friday while breaking bread with members of the community, whether it be in a church hall, a fast-food restaurant or white-linen high end bistro.

As a number of religious leaders have noted, the fish fry is a great way to feed “one’s soul and one’s belly” while enjoying a shared meal and an annual tradition that has endured for years.

The variations are as numerous as the fish fry choices around town.

Nancy Abramo, owner of the Parkside Meadow in North Buffalo, says there’s nothing fishy about an increase in business this time of year.

“We basically triple our fish frys from 60 to close to 200 in a week; it's so popular in this area among every demographic, primarily people 50 +. I think my museum atmosphere has a lot to do with the demographic because their parents and grandparents remember everything up there on the walls with the nostalgic photos and artifacts,” she explained.

The Parkside Meadow serves up  huge skinless haddock and a beer batter with a tempura flour, which is a fine Japanese flour; this way the fish comes out with a very light batter coating, Abramo said.

Glen Park Tavern/Brenda Alesii

At another venerable eatery, the historic Glen Park Tavern on Main Street in Williamsville, co-owner Ellie Grenauer says they serve 275 pounds of fish and 400 fish frys on Fridays during lent.  “Our fish fry is large, crisp and very popular; the cod is as fresh as we can get it.  We also offer a mini fish fry for those who can't eat our very large serving.  We serve it with choice of potato, coleslaw, Mac salad, lemon tarter and bread and butter from Luigi's bakery,” Grenauer noted, adding that the Glen Park has fish frys “all day every day.”

Chiavetta's/Brenda Alesii

Even a place renowned for their chicken and barbecue get into the fish fry scene.

When you think of Chiavetta's, you don't think of fish frys, so we have to strive to be one of the best to keep people coming back. We use cod, which is a little meatier than the traditional haddock. We batter it with a Yuengling beer batter that we make in house, and the fish is fried using a fryer that is strictly for fish, so that you don't get the taste of other foods,” said Jordan Stapf, manager of Chiavetta’s Restaurant on Fisk Road.

It may be Greek to me but even The Plaka on Delaware Ave. in Kenmore reels in a lot of folks hankering for that Friday staple. Owner Joanne Gogos: “We serve fresh skinless fish – the haddock is thick and flaky and prepared in every way: baked, beer battered, or panko breaded, the most popular varieties; it comes with all the typical sides.”

 With the addition of tomato, feta and spices, even a Greek version can be had.

And that’s no fish tale!

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