Ivan,
Fried 'taters & onions is easy:
Prep (day / night before):
Get yerself some baby yukon golds
scrub them down gently and boil until tender in lightly salted water
(about an hour)
remove them from the water, cool, and refrigerate until ready for the frying.
Fish Fry Day:
halve and slice some onions, & sweat 'em in a skillet with some butter.
While onions are getting started, slice-up your baby potatoes
once onions are translucent, add the potatoes, salt, and pepper to taste (maybe a little fresh rosemary)
Fry over medium-high heat until the onions start to brown
Oh - and for the Walleye - Do it the "manly" way and fry 'em in good old-fashioned LARD (maybe with a bit of bacon grease from breakfast) I'm partial to Original Shore Lunch "thinned-out" with about 50% unbleached flour (it's a bit too salty at full-strength for delicate fish like Walleye). I think this gets the fish the best sort of golden-brown. You wouln't want to eat this every day, but for one or two weekends with the Bro's, GO FOR IT!
This method works best when you rondesvous with boats on a secluded island and cook over a campfire or Camp Stove using Cast Iron Skillets - preferrably in Northern Wisconsin, Da Yoo-Pee, or Nortern Minn-eh-soh-ta, (maybe even Canada) but is adaptable to the kitchen of your choice. Don't forget ice-cold brewskis of the region and copious amounts of fishing B.S.
Tight lines to you and your crew
