To serve four . . . 1-1/2 c. pistachios, coarsely chopped 1-1/2 c. bread crumbs 1/2 tsp. salt 1/4 tsp. fresh ground pepper 1 c. flour 2 eggs, lightly beaten 2 tbsp. milk 4 skinless six-ounce fillets 4 tbsp. butter 4 tbsp. oil

• Combine pistachios, bread crumbs, salt, and pepper. Place on a sheet of wax paper. Pour flour on another sheet of wax paper. ¥ In bowl, whisk together eggs and milk. • Dry walleye fillets. Dredge in flour, dip in egg mixture, and coat with pistachio and bread crumb mixture. 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. • Transfer to a platter and repeat with the other 2 fillets. Serve with artichoke tartar sauce.

Artichoke Tartar Sauce 1 c. pureed canned artichokes 3 tbsp. minced onion 1 c. mayonnaise cayenne pepper to taste

*Tom Kavanaugh is the executive chef at Kavanaugh's Restaurant at Kavanaugh's Resort (www.kavanaughs.com) on the shores of Sylvan Lake near Brainerd, Minnesota, home base for In-Fisherman. Kavanaugh's is open from Memorial Day to Labor Day and for special occasions.