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)']
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.
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