Reel in fish sandwiches year-round at these Western PA eateries

Pittsburgh is no stranger to the fish sandwich scene.

When Lenten season rolls around each year, fish sandwiches are abundant and sold at just about every VFD, church hall and restaurant in Western Pennsylvania.

But what if you're craving fish-on-bun-fun the rest of the year?

These regional fish-friendly restaurants serve up hearty fish sandwiches all year long.

Allegheny Mariner Grill

Fish served with a major view of the Allegheny River countryside is the draw at Allegheny Mariner Grill, tucked away on the banks of the river in downtown Kittanning.

Co-owner Chris Knightly of Mt. Lebanon said the fish sandwiches ($16.99) are always in demand.

"Fish sandwiches and fish and chips have been a hit since day one," Knightly said.

The fried cod fish sandwich is served on a toasted bun with lettuce, tomato, choice of condiments including the house-made tartar sauce and fresh homemade fries.

The eatery is located along the Rails to Trails in Armstrong County and offers outdoor dining with an outside bar, fire pit, courtesy boat docks and seasonal heaters when the chill arrives.

Inside, floor-to-ceiling windows offer sweeping views of the river.

Wholey's Fish Market

Wholey's is a mecca for all things seafood and their fried fish sandwiches have stood the test of time, earning their spot as a menu must-have during a visit.

Behold the "Wholey Whaler."

It's a pound of fried batter-dipped Whiting fish ($11.25) served between a freshly baked Mancini bun at the iconic fresh seafood market in Pittsburgh's Strip District.

Fish batter is whipped up fresh daily.

"Each fish is hand-dipped — nothing is just sitting around. It's cooked to order," said Wholey marketing director Murial Maze.

The second fried fish sandwich option, a pound of fried cod, is dubbed "holy moley."

A separate sandwich counter inside Wholey's fries up Whalers and popular sides are coleslaw and French fries.

Wholey manager Thelma Tambellini said the cod is the top-seller and most customers like to eat it with tartar sauce.

Both sandwiches are served on untoasted white Mancini's buns or a white or wheat regular bun. Condiment choices include Wholey's homemade tartar and cocktail sauce and malt vinegar.

"Some people like to add hot sauce, too," Maze said.

Not ready to tackle a pound of fish? Order the half-pound options, available for both sandwiches.

"What makes our fish sandwich so special is the fresh Icelandic cod that's flown in direct from Iceland," Maze said.

The Grill at River Forest

Allegheny Township

A homemade batter is the secret behind the tasty fish sandwiches served at The Grill at River Forest, the public restaurant at River Forest Country Club in Allegheny Township.

"We batter the fish ourselves, no pre-breaded frozen product," said manager Kyle Kubicko. "The people of Freeport and Sarver can't get enough of our fish."

What began as a Lenten fish special evolved into an in-demand cod sandwich.

"It was just too good of a seller to take it away for the rest of the year," Kubicko said.

The sandwich ($16) is served with a heaping side of fresh-cut fries with a choice of soup, salad or coleslaw.

DeGennaro's Restaurant & Lounge

Celebrating 25 years of fried fish, DeGennaro's Restaurant & Lounge owner Jeanine DeGennaro takes pride in her product.

"We use a high-grade cod and the beer batter cooks up crispy and light — not soggy — and the portion is huge," DeGennaro said. "Coors Light is what we use. It gives the batter a lighter taste and not a strong beer flavor."

The premium Atlantic cod sandwich ($15) is served with homemade fries and coleslaw. It's served on a toasted nine-inch Mancini's roll and customers can choose their toppings.

DeGennaro said when one customer orders a fried fish sandwich, it typically causes a rush on more fish sandwich orders.

"They see that big fish sandwich coming out and that's it," DeGennaro said.

Her favorite way to dress a fish sandwich?

"Adding American cheese, pickles and tartar sauce, so I suggest that to a lot of customers," DeGennaro said.

Customers can choose their toppings and DeGennaro said the fish sandwich will remain a menu staple.

"When we put the menu together 25 years ago, we wanted to have a fish sandwich and as all of my offerings, I make it the best that I can," DeGennaro said. "We sell a lot of fish and customers just get a hankering for a good fish sandwich."

The Anchor Inn

The Anchor Inn has welcomed fish lovers for 71 years.

Here you'll find three fish sandwiches on the menu: catfish ($7.65), walleye ($10.65) and cod ($7.65).

All are deep fried, generous in size and stacked with the customer's choice of sandwich toppings, including pickle, onion, lettuce and tomato.

Server Jessica Robinson has been selling fish sandwiches for 23 years.

She said they're always popular and not just during Lent.

"We're the only ones around here with a Walleye sandwich," Robinson said. "It's a very light breading and the fish is good."

Owner Joe Kolek is continuing the family-owned and operated eatery opened by his late parents, Marty and Ester Kolek.

Photographs of the couple hang at the front entrance.

"My dad was a sailor and former Navy veteran who served on a submarine," Kolek said.

The walleye is shipped in from Canada and lightly breaded.

"It's a good fresh fish. I'm using the breading, not a batter, that my parents used," Kolek said of the secret light breading used on the fried fish. "It's light and just enough."

The Original Oyster House

A Pittsburgh seafood staple since 1870, the famous jumbo cod fish sandwich ($9.47) is served up in the city's oldest bar and restaurant that's been designated a historic landmark by the Pittsburgh History and Landmarks Foundation.

A large fried filet dwarfs a small bun and customers can choose between the famous jumbo fish sandwich ($12.85), the monster fish sandwich ($14.85) or the codfather ($12.95), dipped in beer batter and fried golden brown.

All are served with a choice of two sides; fried, ribbon cut Pittsburgh taters, side salad or coleslaw.

Their fish sandwiches were introduced by Louis "Silver Dollar Louis" Americus, a former proprietor that introduced the still-used-to-this-day coating for the fish sandwiches.