Majerle’s Black River Grill: Sheboygan’s Fry-Night Joy

Fry-night in Sheboygan means one thing to many locals: a table at Majerle’s Black River Grill, a pine-ringed supper-club favorite with a line at the bar, a plate of golden fish, and an Old Fashioned that tastes like Friday.

Sheboygan’s Fry-Night Joy at Majerle’s Black River Grill

The talk at workplaces and hockey rinks points here every week.
Ask three Sheboygan lifers where to go on Friday, and two will say Majerle’s.

There’s a comfort in the ritual—woods, warm lights, clink of glassware.
You feel it before the first basket of rye hits the table.

Menus circulate, but the choice is already made: fish fry.
Bluegill when they’ve got it, perch if you know, haddock if you like flaky.

It’s a supper-club heartbeat near the Black River, steady and welcoming.
Families, fishers, and after-work crews slide into booths like clockwork.

Golden fish fry that reels in local regulars

The fry is crisp, salty, and just shy of audibly crackly.
You hear forks tapping before you even sit down.

Portions land hearty, with fries or potato pancakes riding shotgun.
The plate’s a postcard of Wisconsin Friday done with care.

Repeat guests know the timing: early bird or late wave.
Either way, the kitchen stays consistent, fast, and friendly.

The fryer oil tastes clean, the breading light and balanced.
You’ll finish without that heavy, regretful feeling.

Crisp perch, walleye, and haddock done right

Perch is the headline—delicate, sweet, and perfectly seasoned.
It flakes apart, but the crust stays proud.

Walleye brings a firmer bite and a lake-bright flavor.
A squeeze of lemon sets it singing.

Haddock carries a gentle richness with soft, moist layers.
Order extra if you’re sharing; someone always wants more.

And when bluegill specials appear, regulars lean in.
Those little fillets are the prize everyone’s chasing.

Butter-soaked rye, slaw, and dreamy tartar

The buttered rye is not an afterthought; it’s policy.
Warm, glossy, and faintly toasty, it ties the plate together.

Slaw goes crunchy-creamy with a fresh, peppery snap.
It resets your palate after every golden bite.

The tartar is lush and lemon-bright, speckled with pickly tang.
You’ll drag every last corner of fillet through it.

Together, they’re the supporting cast that earns applause.
No swaps needed; the classics do the heavy lifting.

Classic Wisconsin sides that steal the show

Potato pancakes run crisp-edged with a tender center.
A little applesauce, and you’ll forget about fries—briefly.

Crinkle fries arrive hot, salted, and built for dipping.
They hold up under tartar like true companions.

Rye baskets keep coming if you ask nicely.
This is the kind of place that says yes.

And if mac-and-cheese sneaks onto a special board, take it.
It’s comfort that respects the main act.

Cozy northwoods vibes minutes from the lake

Pine trees hug the lot, and the night smells like campfire season.
Inside, it’s wood, warmth, and happy noise.

The bar glows amber with brandy and good intentions.
You can hear the shaker and laugh lines in the corners.

Taxidermy and plaques nod to the region’s outdoor roots.
It’s a northwoods postcard without the long drive.

Kohler-Andrae and Lake Michigan sit close enough for a detour.
Dinner here pairs well with sand and shoreline air.

Friday waits worth it—grab an Old Fashioned

Peak hours mean patience, but the bar makes it easy.
Order a Brandy Old Fashioned Sweet, and relax.

Bartenders know their regulars and pour with confidence.
Cherries, orange, and a light fizz hit just right.

The cocktail plays well with the fryer’s crackle.
Warm, citrusy, and lightly spiced, it’s Friday in a glass.

By the time your buzzer flashes, you’re primed and smiling.
Some things taste better after a short wait.

Make it a tradition: Fry-night at the Grill

Mark your calendar and bring the crew.
Once a month becomes every other week before you know it.

Start with perch, come back for walleye, watch for bluegill.
Rotate sides and keep a mental leaderboard.

Stories tend to stick to these booths.
Birthdays, fish tales, and winter thaw plans all get airtime.

Ask around town; the chorus is the same.
Majerle’s is the fry-night answer people can’t help recommending.

More Info

• SheboyganLife listing: https://sheboyganlife.com/places/majerles-black-river-grill/
• Official website: https://blackrivergrill.com/
• Yelp: https://www.yelp.com/biz/majerles-black-river-grill-sheboygan

Friday night comes with choices, but Sheboygan’s heart keeps pointing to Majerle’s Black River Grill—crisp fillets, classic sides, an Old Fashioned in hand, and that piney, supper-club glow that turns a meal into a ritual.