PORTLAND, Ore. -- I've left Wisconsin several times to visit Portland, and I think more and more the city could be a West Coast sister of our own Milwaukee.

In the last 20 years, swarms of Milwaukeeans and Madisonites made the pilgrimage westward; creating an all too familiar enclave of Wisconsin connections and culture.

It was only a matter of time before someone brought a traditional fish fry, too.

Over the weekend, we checked out Dana and Greg Boyce's Hawthorne Fish House; serving up fish and chips, Packers Fries and deep-fried cheese curds. Greg Boyce, originally from Green Bay, found an empty niche market for traditional Wisconsin fare.

The menu offers an array of fish choices including catfish from the Mississippi River and yellow perch from Lake Superior. The fish was fresh, lightly battered and tasty. We ordered clam chowder and deep-fried cheese curds; all made to order.

Complete with Miller paraphernalia, mounted fish and Packers memorabilia, we were back in Wisconsin for a minute.

They hit the mark on Wisconsin flavor but Boyce adapts to healthy coastal living, as well. Fish is fried in 100 percent rice bran oil with no trans-fat. Boyce seals and steams fish; coated in solely a thin layer of rice flour creating a virtually greaseless fry.

Not your typical Wisconsin fish fry, but a sufficient re-creation.