Where to Find Gluten-Free Fish Fry in the Milwaukee Area
Gluten free fried fish sandwich at Wauwatiki
In Wisconsin, “Friday fish fry” isn’t a menu item—it’s a weekly ritual. It’s the sound of baskets hitting tables, the smell of hot oil, the inevitable debate over tartar vs. lemon… and, historically, a minefield for anyone who needs to eat gluten-free.
The good news: the Greater Milwaukee area has leveled up. We’ve moved from “we can bake you something” to “yes, we can fry it, and yes, we know what cross-contamination is.” This guide turns the research into a practical, Friday-night-ready game plan.
What gluten free means
Tier 1: Celiac-Safe
These places take cross-contamination seriously—think dedicated fryers, separate prep areas, and staff who understand that “a little bit” is still a problem.
Tier 2: Gluten-Friendly
The ingredients might be gluten-free, but they’re often cooked in shared fryers or shared prep spaces. Fine for some lifestyle diners; risky for anyone with Celiac disease.
The big villain of fish fry safety is the fryer. If wheat-battered fish (or curds, or onion rings) go into the same oil, gluten proteins end up in the oil—and then on your “GF” food.
Sneaky detail: even a “dedicated fryer” can be compromised if a restaurant uses a shared oil filtration system at the end of the night. (It’s like washing your “clean” water bottle through the same dishwasher cycle as a blender full of breadcrumbs.)
Traditional beer batter relies on wheat flour to form a stretchy gluten network that traps bubbles and fries into that signature crunch.
The best gluten-free fish fries usually use a blend like:
Rice flour for crispness
Cornstarch/potato starch for lightness and better binding
Xanthan gum to replace gluten’s “stickiness”
Gluten-free beer for the lift and flavor (Lakefront’s New Grist is a common go-to)
Translation: when a place does GF fish fry well, it’s not an afterthought—it’s culinary engineering.
Wauwatiki (Wauwatosa) — the gold standard
A 100% gluten-free kitchen, which means the “shared fryer anxiety” drops to zero.
Why people love it:
Fried cod that’s actually… fried. Safely.
“Crack Fries” (seasoned fries you don’t have to interrogate)
Fun sides like Serrano cheddar cornbread and sweet potato pancakes
If you want the full fish fry experience without the mental gymnastics, start here.
Skinny Vic’s (West Bend) — Washington County’s GF hero
This place built its identity around “gluten-free tastes good,” and backs it up with equipment separation that’s rare outside dedicated GF bakeries.
Why it matters:
Separate fryer, separate oven, separate flat top for GF prep
Haddock fish fry (2- or 3-piece)
Often has GF bread options, which is basically a unicorn in fish fry land
There’s usually a GF upcharge, but for strict Celiac diners, this is one of the strongest “trust” picks in the region.
Daily Taco (Thiensville)
A Mexican cantina doing a Friday fish fry that’s widely praised by the Celiac community.
What stands out:
Dedicated fryer reported for chips and fish
Menu transparency that lowers the “20 questions with the server” burden
A fish fry that doesn’t feel like a consolation prize
Great options for group outings
The Stillery (Richfield) — modern vibe + strong GF awareness
This is one of the best “everyone’s happy” destinations: whiskey/bar energy for the group, and legit gluten-free options for the GF diner.
Key note: Reports indicate a dedicated fryer for GF items, but verify when you arrive, especially about fryer filtration and whether anything changed that night.
Fox & Hounds (Hubertus) — classic supper club, safest move is steamed
They label “Poor Man’s Lobster” as a GF option (steamed cod style). It’s the kind of dish that feels intentional, not like a compromise.
Pro tip: Choose a baked potato or another non-fried side to reduce risk.
“Proceed with caution” spots (Tier 2 / verify hard)
Lakefront Brewery (Milwaukee) — amazing atmosphere, mixed GF reality
In the main beer hall, the safest reliable choice tends to be baked cod (the volume of wheat-battered fish on Fridays makes fryer safety tough).
The real GF dream here is the CurdWagon (food truck), which went 100% gluten-free—but it’s seasonal and was closed for the 2025 season with plans to reopen in 2026.
So: Lakefront can be a win, but the “where” and “when” matters.
Alioto’s (Wauwatosa) — offers GF fish fry, but confirm the workflow
They list a gluten-free cod fish fry and serve it family-style (interesting!). Because protocols can change, call ahead and ask specifically about fryers and filtration.
Washington County classics where the safest move is baked/blackened
These can still be great Friday nights—just don’t expect a celiac-safe fried fish simulation:
Bilda’s Friess Lake Pub (Hubertus): potato-crusted cod sounds GF, but fryer risk is likely. Treat as gluten-friendly unless proven otherwise.
Uncle Larry’s Rustic Inn (Hartford): stick with baked Poor Man’s Lobster style options.
The Mineshaft (Hartford): massive, family-friendly (game room!), but high-volume kitchens raise cross-contamination odds. GF pizza exists, but shared environments are common.
Gary’s Place (West Bend): blackened cod is the smart route; choose non-fried sides.
The “sides conundrum”
Even if the fish is safe, sides can undo the whole meal:
French fries: most commonly cross-contaminated item in America. If fries share oil with breaded anything, they’re out for strict GF.
Potato pancakes: many recipes use wheat flour as a binder. Ask if they’re made with GF binder or separate batter.
Rye bread: rye contains gluten. Always.
Tartar sauce & vinegar: malt vinegar can contain gluten sources; many safe kitchens use cider/white vinegar, but it’s worth asking if you’re sensitive.
Some places charge a surcharge for GF prep/ingredients; others build it into the base price (often nicer psychologically, even if the price point is higher). The pattern is consistent: true safety takes extra labor, space, and ingredients.
Call-ahead questions that actually work
When you call or ask your server, these questions cut through vague answers:
Do you have a dedicated gluten-free fryer?
Is the fryer oil filtered in a shared system with wheat oil?
Is the GF fish battered with a GF flour blend, and prepped on separate surfaces?
Are fries/chips cooked in the dedicated fryer too?
Do you have GF potato pancakes or a safe bread substitute?
If they answer confidently and specifically, that’s a good sign. If you get a lot of “I think so,” pivot to baked/blackened.
Bottom line: you can do fish fry Friday again
The region is genuinely in a new era: dedicated GF kitchens, dedicated fryers, and staff who know what they’re doing. Washington County showing up as a strong contender here is the best kind of surprise.
Best all-around picks for strict GF:
Wauwatiki (Wauwatosa)
Skinny Vic’s (West Bend)
Daily Taco (Thiensville)
The Stillery (Richfield) — verify fryer details
Best “classic vibe” pick with safest ordering:
Fox & Hounds (Hubertus) — steamed Poor Man’s Lobster + safe sides
Disclaimer: This guide is based on research available as of early 2026. Restaurant protocols, menus, staff, and equipment change. If you have Celiac disease or high sensitivity, call ahead and verify fryer + filtration details before you go.
This comprehensive guide covers everything from iconic supper clubs with relish trays and brandy Old Fashioneds to neighborhood taverns, church basement fundraisers, and VFW halls