Fish Recipes Walleye Pistachio-Crusted Walleye Recipe Chef Tom Kavanaugh More From Chef Tom Kavanaugh Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Adding a pistachio crust to this walleye recipe gives it that rich and nutty flavor. Even after cooking thousands of fillets at our restaurant during the summer, this is a recipe I look forward to doing at home when I get a chance; it’s that distinctive Serves: 4 Prep time: 1 hour Cook time: 20 minutes 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) fillets 4 tablespoons butter 4 tablespoons oil 1 cup puréed canned artichokes 3 tablespoons minced onion 1 cup mayonnaise Cayenne pepper to taste Directions: 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. Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More Recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement ▶ Now on Tablets! Subscribe & Save! Temporary Price Reduction! Subscribe Now Give a Gift | Subscriber Services WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!