Jul 14 2026
Restaurants›Rose's›Potato Crusted Walleye Recipe

Potato Crusted Walleye Recipe

Inspired by Rose's
Time1h
Serves4

sautéed kale, rainbow swiss chard, sweet corn, almonds, sweety drop peppers, caramelized onions, charred lemon rosemary aioli, asiago cheese risotto

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Ingredients

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For the Potato Crusted Walleye

For the Sautéed Kale and Rainbow Swiss Chard

For the Sweet Corn and Almonds

For the Caramelized Onions

For the Charred Lemon Rosemary Aioli

For the Asiago Cheese Risotto

Method

For the Potato Crusted Walleye

  1. 1

    Prepare the Walleye

    Season the Walleye fillets with salt and black pepper. Set aside.

  2. 2

    Prepare the Potato Crust

    Peel and shred the potatoes. Squeeze out excess moisture using a clean kitchen towel.

  3. 3

    Coat the Walleye

    Dredge each seasoned fillet in flour, dip in beaten eggs, then coat with shredded potatoes.

  4. 4

    Fry the Walleye

    In a large skillet, heat vegetable oil over medium-high heat. Fry each fillet for about 4-5 minutes on each side, until golden brown and cooked through. Drain on paper towels.

For the Sautéed Kale and Rainbow Swiss Chard

  1. 5

    Sauté the Greens

    In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  2. 6

    Add Greens

    Add kale and rainbow swiss chard. Sauté for about 5-7 minutes, stirring frequently, until wilted. Season with salt and black pepper to taste.

For the Sweet Corn and Almonds

  1. 7

    Combine Corn and Almonds

    In a small pan over medium heat, add sweet corn and sliced almonds. Sauté for about 3-4 minutes until corn is heated through and almonds are lightly toasted.

For the Caramelized Onions

  1. 8

    Caramelize the Onions

    In a skillet, melt butter over medium-low heat. Add sliced onions and salt. Cook, stirring occasionally for about 20-25 minutes until onions are soft and caramelized.

For the Charred Lemon Rosemary Aioli

  1. 9

    Make the Aioli

    In a bowl, combine mayonnaise, lemon juice, chopped rosemary, minced garlic, and salt. Mix until well combined. Refrigerate until serving.

For the Asiago Cheese Risotto

  1. 10

    Prepare the Risotto

    In a saucepan, heat olive oil over medium heat. Add chopped shallots and sauté until translucent.

  2. 11

    Cook the Rice

    Add Arborio rice to the pan and toast for 1-2 minutes. Gradually add broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

  3. 12

    Finish the Risotto

    Once the rice is creamy and cooked through (about 18-20 minutes), stir in grated Asiago cheese. Adjust seasoning with salt and black pepper to taste.

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