Wild Rice–Crusted Halibut

By LRay

Bon Appetit, September 2015, page 93.

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)

Preparation

Step 1

Heat 2 Tbsp. 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°. Place flour in a shallow bowl. Beat eggs and 1 Tbsp. 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 Tbsp. 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.

Do Ahead: Wild rice powder can be made 3 days ahead. Store airtight at room temperature.