When I was invited to the Historic Green Door Smelt Fry at the Green Door Municipal Bar in Beaver Bay on May 17, I told my friend I’d be happy to tag along—but eating smelt? No promises. When she asked if that kind of defeated the point of going to a smelt fry, I just shrugged and replied, “As long as there’s booze, I’m in.”
Smelt fries are a staple around the Great Lakes, but I’d always avoided them like a fish out of water. I’d never actually eaten smelt before and was pretty sure I’d flounder at the sight of those small, silvery fish—usually served whole, head optional. I figured it might be a slippery situation for my taste buds.
At the Green Door, the community has put in a reel effort to bring this event back to its original flavor. After running annually from 1958 until 1995, the smelt fry made its comeback in 2022. This year marked a major catch with organizers aiming to net smelt straight from the Beaver River for the first time this century, reconnecting with the event’s authentic roots. Of course, that all hinged on the smelt running strong and steady.
Dan Cahill Mathews of Baptism River Barbecue Co., a key partner in the fry, shared that the smelt were caught fresh during the run and quickly frozen after being dredged. About a third were reeled in from the Beaver River, another third from Park Point, and the rest hailed from Grand Marais—all coming straight out of the big lake, Lake Superior.
The team stuck to the original 1958 recipe, handed down from the Van Emans, who once ran the restaurant at Quinn’s. Instead of serving the smelt skinny and straight, they flatten the fish before frying them to a perfect crisp.
The golden bites are paired with homemade tartar sauce for the full nostalgic experience. Over two days, volunteers prepped about 300 pounds of fish—which doubles in weight once dredged—putting in serious elbow grease to keep the tradition alive.
The meal was simple but satisfying: all-you-can-eat smelt, chips, tartar sauce, coleslaw, and an orange drink, served from 11 a.m. to 3 p.m.
And people showed up hungry. More than 600 attendees passed through the Green Door throughout the day, coming from all over. The folks we sat next to were from Charlotte, North Carolina!
But the event was about more than just food—it was a true celebration of community and tradition.
Outside, the 7th Annual Outdoor Sports Expo brought together local adventure businesses showcasing their offerings alongside a silent auction benefiting youth sports in Lake County, including the William Kelley High School Trap Team and the Silver Bay Golf Course Junior Golf Program. Visitors also browsed booths featuring handmade crafts from local artisans.
There was plenty of family fun, including a bouncy house, a dunk tank, and music throughout the day, culminating with Aftershock rocking the Green Door from 5 to 8 p.m. North Shore Area Partners kept the energy up with a meat raffle and a 50/50 raffle in the afternoon, while a cornhole tournament added a competitive edge to the festivities.
“The 2025 Green Door Smelt Fry has exceeded all our expectations,” organizers shared afterward. “The phenomenal turnout is a shining example of what can be achieved when we come together.”
The City of Beaver Bay, Lovin’ Lake County, the Green Door staff, Baptism River Barbecue Co., and an army of volunteers pulled it all off. Tickets were just $10 in advance or $15 at the door, with all proceeds supporting next year’s event—so the tradition can keep running strong.
Smelt fries might not have been on my usual spring menu, but between the crispy catch, the community vibe, and a tequila sunrise that really rocked my boat, I’m hooked for next year. Not only did I ask for seconds without floundering, but I even reeled in a raffle prize—proving that even a smelt skeptic can have a truly lucky catch.
