Directions:
In a large skillet, melt 2 tbsp butter with 2 tbsp oil over medium heat. Combine pistachios and House-Autry Seafood Breader on a large piece of waxed paper. Dredge half the flounder fillets in pistachio and breader. Shake off excess and place in skillet. Cook until both sides are golden brown, about 6-8 minutes. Transfer to a platter and repeat with the remaining fillets. Serve with artichoke tartar sauce.
Artichoke Tartar Sauce: Combine 1 cup pureed canned artichokes, 3 tbsp minced onion, 1 cup mayonnaise and cayenne pepper to taste. Refrigerate until ready to serve. Can be made a day ahead.
