MILWAUKEE - When Fridays roll around, especially during the Lenten season, many in southeast Wisconsin or anywhere in the state crave a fish fry -- and plenty of places serve it up. From beer ...

Some Madison-area restaurants keep their fish fry classic with cod or haddock, while others experiment with new types of fish or breading techniques — but all help keep the beloved tradition going.

Use cod fillets or cod loin, haddock, flounder, or hake; try to buy pieces of similar thickness so they cook evenly. If necessary, fold very thin fillets in half before setting on the beans.