- Two tablespoons of canola oil, plus more for cooking rice
- Three-quarter cup uncooked wild rice
- Four (6-ounces) skinless trout fillets
- One teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- Two large eggs
- One tablespoon of water
- One cup of all-purpose flour (about 4 1/4 ounces)
- Lemons and green salad, for serving
In a large skillet, pour oil to a depth of 1/2 inch and heat to 375°F over medium-high. Cook for 1 minute, or until half of the rice has popped (like popcorn) and is golden brown. Transfer rice to a dish lined with paper towels with a slotted spoon and set aside to cool completely for about 20 minutes. Continue with the remaining rice. (You’ll need roughly 2 cups of popped rice.) Place the cooled rice in a blender or food processor and pulse for 2 minutes until it becomes a coarse powder.
Season the fish with any seasoning of choice; make sure not to forget salt and pepper before serving. In a small dish, whisk together the eggs and one tablespoon of water. In a medium mixing basin, combine flour and wild rice powder; combine flour and wild rice powder in a separate medium mixing bowl. Dredge 1 fillet at a time in flour, then dunk in beaten eggs and dredge in wild rice powder, softly pushing to adhere. Remove from the equation.
Two tablespoons of oil, heated in a large skillet over medium-high heat. Cook 2 to 3 minutes per side, working with two fillets at a time, until flaky and opaque. Drain on a dish lined with paper towels after removing from the skillet. To taste, season with salt. Serve the fish with a green salad and lemons.
The time frame for cooking this special delicacy, wild rice, depends on the method you use in preparing it. We have considered some of these methodologies, and you will find them useful as you plan to make this meal yourself. Find a video tutorial that gives you even more tips on cooking your wild rice delicacy.