Fried Walleye w/ Cut Roma Beans and Baked Roasted Fingerling Potatoes

Dinner Tonight: Fried Walleye w/ Cut Roma Beans and Baked Roasted Fingerling Potatoes




The overnight skies were lit up last night, one impressive thunderstorm moved through. A lot of heavy rain with some local flooding, and more on the way. Very humid this morning and cloudy. For breakfast had a couple of Jennie -O Turkey Breakfast Sausages, Healthy Life Whole Grain English Muffin, and a cup of Bigelow Decaf Green Tea. Add the Sunday Paper to that and it's a good way to start the day. Did a load of laundry for Mom and swept up outside and done for the day. Sofa city for the afternoon. For dinner tonight I prepared Fried Walleye w/ Cut Roma Beans and Baked Roasted Fingerling Potatoes.





I had went to Costco yesterday morning and couldn't pass up the beautiful Walleye Fillets they had. So I'm having one for dinner tonight. I rinsed them off in cold water and patted dry with paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Canola Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor. Along with Crappie their my favorite Fresh Water Fish to eat.

For one side dish, something new. My Mom's cousin gave her some Roma Beans, a type of Pole Green Bean. It's a large pod with flat beans in it. I left a little info on the Roma at the end of the post. We cleaned them and broke them up like regular Green Beans. Then just boiled them in water until fork tender. Drained and seasoned them with Sea Salt and a very light pour of Extra Virgin Olive Oil. And wow what a fantastic Bean! I love these, the only challenge will be trying to find a store that sells them! I'll call Jungle Jim's International Market next week, they'll have them if anyone does.




Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area, only 1 store around here locally that sells them (Thank you Jungle Jim’s). For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.






Roma II Bush Bean

Bush bean with a distinctive robust flavor. Roma II is a bush form of famous Pole Romano. Its distinctive robust flavor and heavy crop of stringless, flat green pods, 4½" long make it a great choice. COOKING HINT: blanch, then saut‚ in olive oil with a few sprigs of summer savory. Excellent for freezing. Good disease resistance and needs no support.