Idaho® Potato Crusted Walleye with Green Beans, Cherry Tomatoes and Beurre Blanc


  • 8 – 8 ounces walleye fillets
  • 1 ½ cups flour
  • 6 eggs, beaten
  • 12 Idaho® fingerling potatoes, sliced very thin
  • 8 ounces green beans
  • 8 ounces cherry tomatoes
  • oil and butter as needed for sautéing
  • salt and pepper to taste
  • Beurre Blanc (recipe follows)
Beurre Blanc Ingredients: (Yield: 1 cup)
  • 8 ounces white wine
  • 1 lemon, segmented without any rind
  • 2 sprigs thyme
  • 10 whole black peppercorns
  • 4 ounces butter, cut into 8 pieces
  • salt to taste


Beurre Blanc Directions:
  1. Place the first 4 ingredients into a sauce pan and bring to a simmer. Simmer until reduced by half. Whisk in the butter one piece at a time until all has been whisked in. Strain the sauce through a fine mesh strainer, and season with salt to taste. Keep warm.
Walleye fillets Directions:
  1. Dust the walleye fillets in the flour, then dip each into the beaten egg. Place fillets skin side down on a baking sheet. Shingle fingerling slices onto the egg dipped fillets. Layer the potato slices to look like the scales of a fish.
  2. Heat 2 tablespoons of butter in a pan over medium-high heat. Add the green beans and cherry tomatoes. Season with salt and pepper. Sauté until green beans are crisp tender, about 5-6 minutes. Set aside.
  3. Season the potato coated walleye fillets with salt and pepper. Heat oil and butter in a pan over medium high heat. Place fillets potato side down in the pan and cook until potatoes are golden brown and crisp. Flip the fillets and cook for another minute. Repeat until you have cooked all of the walleye.
  4. Meanwhile, reheat the green beans and cherry tomatoes.
  5. Divide the green bean and cherry tomato mixture between 8 plates. Top each with a walleye fillet and top each with two tablespoons of Beurre Blanc. Serve immediately.
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Yield: 8 servings

Ryan Nelson
Late Harvest Kitchen, The North End Barbeque & Moonshine
Indianapolis, IN

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