There’s no shortage of fish at the American Slovak Club. Since it first opened its doors in 1956, the Lorain club has been hosting its fish fry every Friday night year-round as a way to bring a sense of nostalgia back to many people in the community.
“The people who grew up in Lorain grew up with the Slovak Club’s fish fry,” says Theresa Arendt, the food service manager. “When people who moved from the area come to visit, this is the first place they want to come.”
What started off as a small, 80-cent fish fry has since evolved into a menu that highlights a wide variety of seafood and Slovak dishes. The fish of choice is still a 7 1/2-ounce Lake Erie yellow perch dinner ($18.95) served with a number of sides, including a rotating list of 70 different soups such as cream of tomato basil and sauerkraut soup. A variety of ethnic and classic dishes also pepper the menu, such as pierogies, served alongside house-made condiments and traditional Slovak sides such as cabbage and noodles.
For those wanting to up their fish fry game, you can even order a pound of Lake Erie yellow perch ($29.95) or dive right into a bowl of New England clam chowder or seafood gumbo made with scallops, shrimp, crab, tomatoes, green peppers and onions. Other non-seafood options include the chicken strip dinner, chicken corn chowder or four pierogies in melted butter, smothered with sauteed onions. It’s all made by the club’s staff.
Seating is limited this year to accommodate COVID-19 social distancing guidelines, and takeout is available for those who prefer to eat at home. While the dine-in experience is a bit different than prior years, rest assured the food is as good as ever.
“The recipes are the same recipes we’ve had since we started. People expect that,” says Arendt. “The consistency and quality are what’s most important.”
Available every Friday year-round, 11 a.m.-7 p.m. 2915 Broadway Ave., Lorain, 440-245-5146, americanslovakclub.com