Sauté your walleye catch after coating it in this cornmeal breading, and serve it with eggs for breakfast (or for lunch or dinner). Whatever the time of day, we like it alongside sautéed greens, such as spinach or Swiss chard; broiled or grilled plum tomatoes (brushed with a little olive oil, garlic, salt, and pepper first); and Nicole’s Lemon Aioli.

4 6-oz. fresh or frozen skinless walleye fillets
1/2 cup all-purpose flour
2 eggs
3 Tbsp. buttermilk
1 cup cornmeal
1 1/2 tsp. snipped fresh parsley
3/4 tsp. snipped fresh thyme
3/4 tsp. ground black pepper
1/2 tsp. kosher salt
2 Tbsp. butter
2 Tbsp. olive oil
1 recipe Fried Eggs
Sautéed or wilted spinach or Swiss Chard (optional)
Broiled or grilled plum tomato halves (optional)
1 recipe Lemon Aioli (optional)

1. Thaw fish, if frozen. Set aside. Place flour in a shallow dish. In another shallow dish beat together eggs and buttermilk with a fork until well combined. In a third shallow dish combine cornmeal, parsley, thyme, pepper, and salt. Dip walleye fillets in flour, turning to coat both sides. Dip fillets into egg mixture, turning to coat both sides; allow excess to drip off. Coat fillets generously in cornmeal mixture, turning to coat evenly.

2. In a large skillet combine butter and oil. Heat over medium heat until butter is melted. Cook walleye fillets, half at a time, in hot butter mixture for 6 minutes or until golden brown and fish flakes easily with a fork, turning once halfway through cooking. If necessary, turn heat down to medium-low if fish gets too brown. Serve fish and Fried Eggs with wilted spinach, broiled tomatoes, and Lemon Aioli, if desired. Makes 4 servings.

FRIED EGGS: In a very large skillet melt 1 tablespoon butter over medium heat. Break 4 eggs into skillet. Sprinkle with 1/2 teaspoon snipped fresh rosemary, 1/8 teaspoon kosher salt, and dash ground black pepper. Reduce heat to medium-low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. If desired, flip eggs, cutting through egg whites using a spatula to separate eggs. Cook eggs for 2 to 4 minutes more or until yolks are to desired doneness.

LEMON AIOLI: In a blender combine 4 egg yolks* and 2 cloves garlic, minced. Cover and blend until well combined. With the blender running, slowly add 1/4 cup olive oil in a thin, steady stream through the hole in the lid, blending until mixture is well combined. With the blender running, slowly add 1/4 cup lemon juice in the same way until mixture is combined. Transfer mixture to a serving bowl. Stir in 2 tablespoons snipped fresh chives, 1/4 teaspoon kosher salt, and a dash ground black pepper. Serve immediately or cover and chill for up to 3 days. Makes about 1 cup.

*NOTE: Eating uncooked eggs (such as in Lemon Aioli) may be harmful because of possible bacterial contamination. To achieve a similar result without using the raw egg yolks, you can use pasteurized eggs (available at many grocery stores).