Walleye Benedict

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Chef Roberts

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Walleye Benedict

A lakeside brunch twist on a classic—featuring crispy walleye coated in Chef Robert’s one-step breading, topped with poached eggs and hollandaise on a toasted muffin.
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Prep Time 10 minutes
Servings 2 people

Equipment

  • 1 Fry Pan for the eggs
  • 1 Fry Pan for the Fish
  • 1 Stockpot to poach the eggs
  • 1 Toaster for the English Muffins

Ingredients
  

  • 1 Lb Walleyes skinned removed cut to size of english muffin
  • Chef Robert's Breading Mix as needed Take out small amount it doesn't take much
  • Water for wetting fish
  • Oil for frying
  • 4 eggs
  • 2 English Muffins
  • 1 tbsp Vinegar for poaching eggs

Hollandaise Sauce

  • 3 Egg yolks
  • 1 tbsp Lemon Juice
  • 1/2 cup Unsalted Butter Melted
  • Pinch of Cayenne, salt and pepper

Instructions
 

Prepare the Fish

  • Lightly rinse or dip walleye fillets in water—just enough to moisten the surface.
    Immediately dredge in Chef Robert’s Gourmet Breading Mix, pressing lightly to coat.
    Heat oil in a skillet or fryer to 350°F.
    Fry until golden brown and crispy (2–3 minutes per side).
    Drain on paper towels and keep warm.

Make the Hollandaise

  • Whisk egg yolks and lemon juice in a heatproof bowl until thickened.
    Place over a saucepan of simmering water, stirring constantly.
    Slowly whisk in warm butter until the sauce thickens.
    Season with cayenne and salt. Set aside, keeping warm.

Poach the Eggs

  • Bring a pot of water with vinegar to a gentle simmer.
    Crack each egg into a ramekin and gently slide into the water.
    Poach for 3–4 minutes until whites are set and yolks are soft.
    Remove with a slotted spoon and pat dry.

Assemble the Benedict

  • Lay toasted English muffin halves on each plate.
    Top with a crispy walleye fillet.
    Add a poached egg.
    Spoon over hollandaise sauce.
    Garnish with fresh herbs.
    ~ Add bacon and tomato as options