It’s not just any fish on the menu at the American Slovak Club’s fish fry — it’s local, Lake Erie perch and walleye, covered in homemade breading and fried to a golden, delicious crisp. “It’s all homemade by some of the ladies who first started working here back in the ’50s, ’60s and ’70s,” says Pam Lofgren, office club manager.

You can stick with traditional sides like French fries or coleslaw, but for a twist, try one of club’s Eastern European-inspired dishes:

Cabbage and noodles
“They cook the cabbage down with onions and butter and then mix the noodles in,” Lofgren says. “It’s a side that a lot of people like.”

These potato-filled dumplings are dished up with melted butter and tender onions.

 Stuffed cabbage
The meat mixture is cooked and the cabbage leaves stuffed the night before, allowing plenty of time to soak up the juices. “You know — everything tastes better the next day,” Lofgren says.

The fish fry is held every Friday from 11 a.m. to 7 p.m.

American Slovak Club
2915 Broadway Ave., Lorain