We first went to McBob’s on a Friday night for the fish fry. The place was crowded and noisy and the aroma of beer filled the air. But there was another smell, too: hot corned beef. While McBob’s has its fish fry every Friday (and Wednesday, too), corned beef is on the menu every day; and it is terrific. Big, tender chunks of steamy-hot meat from the spiced brisket are sold in a sandwich of plain rye or in toasted rye with sauerkraut, horseradish mustard, and Swiss cheese (a Reuben). And in the morning — yes, McBob’s is open for breakfast — it becomes some of the finest corned beef hash anywhere.
As for the fish fry, it comes three different ways: your choice of perch, walleye, or grouper, a combo of perch and walleye, or a super combo of all three. With the fish come American fries or potato pancakes, cole slaw, and bread. Each fish filet is encased in a highly seasoned, fragile crust. The walleye is light and ephemeral; the grouper is mild with a sweet oily flavor. The perch is snowy white. If you get the meal with potato pancakes – you should! – the pancakes are fanned out on the plate as a kind of edible trivet for the fish. They are laced with bits of onion and have a potato flavor that perfectly complements the crisp fish.
McBob’s has many food choices beyond fish and corned beef: tacos every Tuesday, Thursday, and Saturday, burgers of all kinds, brats, hot beef, and liver sausage sandwiches.