Culver’s Stays the Course with Hand-Battered Perfection

Culver's Stays the Course with Hand-Battered Perfection

Wild-caught from just north of the Arctic Circle in the icy waters of the North Atlantic, Culver’s North Atlantic Cod has long been a guest favorite. Culver’s tender, crispy Northwoods Walleye joins the menu for a limited time. Each specialty is hand-cut, hand-battered and golden fried only after it has been ordered.

“Culver’s is committed to providing our guests with what we believe is the best fish in the business,” said Craig Culver, co-founder and CEO of Culver’s. “By cooking to order our fish sandwiches and dinners we ensure the highest-quality taste experience for our guests. I wouldn’t think of doing it any other way.”

While Culver’s North Atlantic Cod is available year-round, the crowd-pleasing Walleye is featured for a limited time only to ensure its safe and responsible sourcing. Culver’s fishery resources in the clear Canadian waters and in the icy Barents Sea are monitored and protected from overfishing and managed for long-term sustainability.

Northwoods Walleye and North Atlantic Cod are available as dinners with the choice of two sides, such as Culver’s own Cole Slaw and signature Crinkle Cut Fries, along with a warm dinner roll and family-recipe tartar sauce with olives, capers and sweet relish. Both are also available as sandwiches in Value Baskets with a side and a beverage.

Culver's Stays the Course with Hand-Battered Perfection

Culver’s serves fresh food, always cooked to order, with genuine family values to each and every guest. Culver’s is an expanding franchise system with more than 470 independently owned and operated restaurants in 20 states. The restaurants’ award-winning customer service is based on small-town, Midwestern values, genuine friendliness and an unwavering commitment to quality and freshness. Signature items include the ButterBurger®, made from fresh, never frozen Midwest-raised beef and Fresh Frozen Custard, including the famous Flavor of the Day program. For more information, visit