Go up to northwest suburban Des Plaines to find a variety of deep-fried fish. Boston Fish Market’s Greek-influenced menu includes choices like cod, tilapia, perch, grouper, catfish, snapper, and walleye. Order here.

There are several fried fish options at the Fish Keg, which is located close to suburban Evanston. Try both the light and spicy batters.

Lettuce Entertain You’s lodge-themed supper club brings the Wisconsin fish fry experience to Lincolnwood. The Friday special features lake perch served with salt and vinegar fries and housemade tartar sauce. Order carryout and delivery here.

Football fans head to this Lincoln Square pub to enjoy a pint and some fish and chips while catching a match.

Over in Jefferson Park, Galvin’s is the place to visit for a fish fry. The kitchen serves beer-battered Atlantic cod.

Family owned since 1966, Hagen's sells deep-fried seafood by the pound. The fish chips are made with pollock and the batter is a bit more crisp than others.

The favorite pub of footballers serves a beer-battered cod that satisfies all fans. Online ordering is available here.

One of Chicago’s most popular fish fries is at Duke of Perth, especially on Wednesdays and Fridays when the beer-battered cod is all-you-can-eat.

Just check out that light batter at Parson’s Chicken & Fish’s newest location in Lincoln Park. It’s essentially a hipster version of fried fish spots found on the South Side. But they’ve manage to make this fish less greasy, and the hot sauces are also unique. Locations are planned for Andersonville and West Town.

The venerable shrimp house on Goose Island is a popular late night destination for greasy delights. Satiate the munchies with fish chips, fried catfish, or fried smelt, and don’t forget the housemade hot sauce. Cash only.

At BIG & little's three fast-casual locations, diners can order a sizeable piece of beer-battered cod. The batter-to-fish ratio is perfect and the simple seasoning is not too zesty. Carryout and delivery ordering is available here.

This established River North seafood haven is open for to-go and on-premise dining. GT uses walleye for its fish and chips and serves it with dill pickle remoulade and malt vinegar chips. Order via Tock or reservations on OpenTable.

The paper cone presentation does not affect the taste of the Gage's fish and chips, but it's a fun homage to the portability of the dish. The restaurant uses Irish super stout Guinness in the batter that covers the Icelandic cod.

Fried perch and other fish have been prepared the same way for decades at Lawrence's (née Fisheries) Fish & Shrimp. Click here for pickup and delivery.

Pleasant House continued its Friday-only fish fry after relocating to Pilsen in 2016. Staff use Lake Superior whitefish and beer batter the filet. An underrated aspect of the restaurant is its sauces, with the lemon-caper tartar sauce being a terrific complement to the fish. Carryout and delivery orders can be placed here.

Bridgeport gastrotavern the Duck Inn is frying up fish and chips on Fridays for Lenten season. Inspired by the fantastic versions across the pond, chef Kevin Hickey developed his super crispy recipe during his time as chef of the Four Seasons in Dublin and London. Pickup and delivery orders can be placed on Tock.

Open since 1917, this Little Village institution specializes in fried foods. The menu caters to different tastes by offering four types of fish: Cod, whitefish, perch, and catfish. Order here for carryout.

The folks at Honey 1 BBQ in Bronzeville put a Southern spin on fried fish by using cornbread batter and dousing it with hot sauce (if desired).

Surf’s Up has quietly expanded to Old Town and with virtual kitchens elsewhere in the city. The specialty is fried lobster the Hennessy sauced chicken wings, but theres plenty of fish variety. The cornbread coating is featured on fried perch, catfish, and whiting.

Let's show some love to the bottom-dwelling catfish, which Chicagoans and others in much of the land-locked Midwest have come to respect. Kingfish, in the Greater Grand Crossing neighborhood, offers a golden-brown version, along with perch, whitefish, and more.

Situated a few blocks east of the Dan Ryan on 75th Street, Jean-Banchet-recognized 5 Loaves Eatery puts a lot of love into their food. Try the fried catfish filets or nuggets.

Though it’s best known for smoked seafood, this little South Side shack balances its menu with wonderfully fried fish and shrimp coated in a family recipe batter. The James Beard Foundation deemed the business an American Classic in 2010.

Horse Thief Hollow is one of Chicago’s best brewpubs, and they’ve established a Friday tradition during Lent. Through Easter Sunday, every Friday they serve fried lake perch paired with crunchy fries. It’s a classic preparation that’s satisfying with the cold adult beverages. If only someone could find one here. They’re open for dine in.