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

IngredientsSeafood, Potatoes, Vegetables
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
potato crusted walleye

Source: Idaho Potato Commission

Chef Nelson creates a healthier and more upscale fish ’n chips—a perennial crowdpleaser—by encrusting fillets with thinly sliced potatoes and sauteeing the fish instead of deep-frying it. Using freshwater walleye pike instead of cod or another ocean fish reinforces the Midwestern roots of his Indianapolis restaurant and tells a local story. 


Beurre Blanc
8 oz. white wine
1 lemon, segmented without any rind
2 sprigs thyme
10 whole black peppercorns
4 oz. butter, cut into 8 pieces
Salt, to taste

Potato-Crusted Walleye
8 walleye pike fillets (8 oz. each)
1 1/2 cups flour
6 eggs, beaten
12 fingerling potatoes, sliced very thin
8 oz. green beans
8 oz. cherry tomatoes
Oil and butter for sautéing, as needed
Salt and pepper, to taste


  1. Prepare beurre blanc: Place the first four ingredients into a saucepan and bring to a simmer. Simmer until reduced by half.
  2. Whisk in butter, one piece at a time, until all has been incorporated. Strain the sauce through a fine mesh strainer; season with salt to taste. Keep warm.
  3. Prepare potato-crusted walleye: Dust walleye fillets in flour, and then dip each into beaten egg. Place fillets skin-side down on a baking sheet. Arrange fingerling slices on egg-dipped fillets, layering them to look like fish scales. Set aside.
  4. Heat 2 tablespoons butter in saute pan over medium-high heat.  Add green beans and cherry tomatoes. Season with salt and pepper. Sauté until green beans are crisp and tender, about 5 to 6 minutes. Set aside.
  5. Season potato-coated walleye fillets with salt and pepper. In another saute pan, heat oil and butter over medium-high heat. Place fillets, potato-side down, in pan and cook until potatoes are golden brown and crisp. Flip the fillets and cook for 1 minute more. Repeat until all the walleye is cooked.
  6. Meanwhile, reheat green beans and cherry tomatoes; divide mixture among 8 plates. Top each with a walleye fillet and 2 tablespoons beurre blanc. Serve immediately.

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