Wild Rice-Crusted Halibut

• 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)

1. 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.
2. Preheat oven to 350u0b0F. 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.
3. 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.
4. Wild rice powder can be made 3 days ahead. Store airtight at room temperature.

vegetable oil, wild rice, flour, eggs, kosher salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/wild-rice-crusted-halibut-56389978 (may not work)