Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.
Ingredients
4 tablespoons vegetable oil, divided
1/2 cup wild rice
1 cup all-purpose flour
2 large eggs
4 (5–6-ounce) skinless halibut, hake, or cod fillets
Kosher salt, freshly ground pepper
Lemon wedges (for serving)
Directions
Heat 2 tablespoons oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.
Preheat oven to 350°F. Place flour in a shallow bowl. Beat eggs and 1 tablespoon water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.
Heat remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.
Wild rice powder can be made 3 days ahead. Store airtight at room temperature.
