Adding a pistachio crust to this walleye recipe gives it that rich and nutty flavor. (Photo courtesy of Chef Tom Kavanaugh)

Even after cooking thousands of fillets at our restaurant during the summer, I look forward to cooking this walleye recipe at home when I get a chance; it’s that distinctive

Serves: 4
Prep time: 1 hour
Cook time: 20 minutes

Pistachio-Crusted Walleye Ingredients:

  • 1 ½ cups pistachios, coarsely chopped
  • 1 ½ cups bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • 4 (6-ounce) walleye fillets
  • 4 tablespoons butter
  • 4 tablespoons oil

Tartar Sauce Ingredients:

  • 1 cup puréed canned artichokes
  • 3 tablespoons minced onion
  • 1 cup mayonnaise
  • Cayenne pepper to taste


1. Combine pistachios, bread crumbs, salt, and pepper. Place on a sheet of wax paper. Pour flour on another sheet of wax paper.

2. In bowl, whisk together eggs and milk.

3. Dry walleye fillets. Dredge in flour, dip in egg mixture, and coat with pistachio and bread crumb mixture.

4. In a large skillet, melt 2 tablespoons butter with 2 tablespoons oil. Add 2 fillets and sauté over medium heat, until golden brown on both sides — about 6 to 8 minutes.

5. Transfer to a platter and repeat with the other 2 fillets.

6. To make the artichoke tartar sauce, combine the artichokes, onion, mayonnaise and cayenne pepper in a medium bowl. Refrigerate until ready to use.

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