Parmesan Crusted Walleye with Griddle Potatoes and Asparagus

We prepared this recipe on Camp Chef’s  Pro 90 Deluxe portable stove, 16×14” Pro Griddle, and 10” Cast Iron skillet.

 Video of this recipe.

We made dinner for two; of course all ingredients can be scaled up for a larger group. We used a single 18” walleye for this, but most any white flaky fish fillets will work fabulously.


Two walleye fillets

1 Large Russet or Yukon Gold potato

1 bunch fresh asparagus

3/4C Panko bread crumbs

3/4C AP flour

1/2C corn starch

2 eggs

splash of milk

1/4C flat leaf parsley, finely chopped

3/4-1C FRESH GRATED parmesan cheese (warning: canned is a very poor substitute!)

Extra virgin olive oil

2T real butter

salt and black pepper to taste

seasoning salt mix of your choice (we mix salt, garlic powder, onion powder, black pepper, and smoked paprika)

First, cut the potato into even 1/4” thick slices. Bring a large pot of salted water to a boil, and add potato slices. Allow to slowly boil for about 4-5 minutes. Carefully drain (try not to break the slices as they will now be soft) and quickly rinsed in cold water. Spread out on a cookie sheet and allow to dry. Trim the asparagus ends and set aside on a plate.

Next prepare the parmesan crust. In a small cake tin or similar flat bottom vessel, mix 1/4C each of the flour and corn starch, plus a pinch of salt. In another similar vessel, mix the rest of the flour and corn starch. Add the Panko, grated parmesan (reserving a pinch), and parsley. Season generously with S&P and mix thoroughly. In a final bowl, crack eggs, add a splash of milk, and whisk lightly.

Rinse and pat dry the fish fillets.

Coat potatoes evenly with a drizzle olive oil and generously season with seasoning salt. Repeat on both sides, and do the same thing with the asparagus. 

Dredge each fillet in the flour/corn starch, then into the egg mix. Shake off excess, then dredge in the parmesan crust mixture making sure to get an even, fairly heavy coating. Set aside on a cold, dry plate.

To the stove…

Heat up both the cast iron skillet and griddle over medium heat; both should be hot but not smoking. Spread a touch of olive oil around both the griddle and skillet.  Arrange potatoes on the griddle, then follow with the asparagus.

Add the butter to the skillet. When it fully melts, carefully place fillets in the skillet. Fish will need about 3-4 minutes to brown. In the meantime, check the potatoes and asparagus often for browning; flip when they reach your desired color, being careful to not over-cook the asparagus. Flip the fish with a spatula when the bottom browns and crisps up. When the second side is crunchy and brown, the fish is done and should easily flake with fork. Immediately remove from skillet and plate. Add a serving of asparagus and a few potato slices to the plate. Sprinkle with a reserved parmesan. Viola, parmesan crusted walleye dinner!