We’re far from the only group heading out for a weekly fish fry this time of year. But my dad deserves credit for the understated brilliance of this concept: Each Friday during Lent, we’re part of a group that goes out to a different local restaurant to judge its fish fry offering. The unwritten rules are: Just show up, and take it seriously.
Each participant grades each visit based on several important criteria: fish filet taste and quality, sides, service, ambiance and even the drink menu.
And while the meal remains fairly consistent—beer battered, breaded or baked fish served with French fries, potato salad, coleslaw, sometimes macaroni salad and often a slice of white or rye bread—we’ve found the experience varies greatly from establishment to establishment.
The author’s fish fry group at its “Old Reliable:” The Wellington Pub on Hertel Avenue.
It wasn’t until adulthood that I (a Western New York native) realized that eating a piece of fried fish on a Friday during Lent is a regional behavior.
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For the uninitiated, it’s a Catholic tradition to avoid meat on Fridays for the 40 days leading up to Easter Sunday. Consequently, the Friday fish tradition is heavily upheld by Catholic immigrant populations (Irish, Italian, Polish), all of which have a heavy presence in Buffalo.
Historically, Buffalo’s proximity to the Great Lakes also made it an ideal place to source fish for this culinary delicacy (though I’ve since learned that overfishing shifted sourcing away from the lakes in favor of cheaper, more reliable options like cod and haddock).
Most importantly, the fish fry, like other Buffalo food staples, is a humble, “come as you are” affair. Over the years, it’s become a way for no-frills hangouts like taverns, churches, fire halls and VFW posts to pull in profit during an otherwise dreary time of year (an early fish fry season starts in February, while a late one ends in April).
If you’re venturing out with a similar group on Fridays or looking to partake in this tradition for the first time, here are our tried, tested and true picks for our favorite fish fries in Buffalo.
Adolf’s Old First Ward Tavern
555 South Park Ave., Buffalo
Yes, we know Wiechec’s Lounge is the gold standard (and it’s still worth a visit if you’ve never been).But in 2025, Adolf’s dethroned Wiechec’s as our “best in show.” It has all the local character you’d expect from a tavern in Buffalo’s Old First Ward, combined with the fact that they serve a killer beer-battered fish fry accentuated by some unique sides. Our tips: Try the colcannon (an Irish recipe of mashed potatoes with greens), and say yes to the wings.
Belt Line Brewery & Kitchen
545 Swan St., Buffalo
Belt Line is our sleeper pick—they serve up an unbelievably thick, flaky and tender fish fry. As a bonus, their wings are also excellent. If you get lucky, you’ll find yourself thereon one of the “false spring” Fridays that Buffalo is known for, enjoying a Belt Line brew on their outdoor patio while waiting for your food.
The Wellington Pub
1541 Hertel Ave., Buffalo
For inevitable Fridays where you have to work late or simply aren’t in the mood to venture out, having an “Old Reliable” comes in handy. This North Buffalo staple is ours: The portions are always large and the fish is consistently delicious, whether you’re dining in or ordering it to-go.
Broadway Hotel
158 Main St., North Tonawanda
If you want to venture off the beaten path, check out this neighborhood dive in North Tonawanda. A crispy fish fry pairs nicely with their German potato salad, a vinegary twist on the original.
