Chef Gavin Kaysen’s Wild Rice–Crusted Trout is a simple dish highlighting classic Minnesota ingredients like wild rice and fresh trout. Popping the rice in the skillet gives it a nutty, toasty flavor and the perfect texture for breading the fish fillets.
How to Make It
Pour oil to a depth of 1/2 inch into a large skillet, and heat over medium-high to 375°F. Add half of rice, and cook until rice has popped (like popcorn) and is golden brown, about 1 minute. With a slotted spoon, transfer rice to a plate lined with paper towels, and let cool completely, about 20 minutes. Repeat with remaining rice. (You should have about 2 cups popped rice.) Place cooled rice in a blender or food processor, and process into a coarse powder, about 2 minutes.
Season fish with salt and pepper. Whisk eggs and 1 tablespoon water in a small bowl. Place flour in a medium bowl, and place wild rice powder in a separate medium bowl. Working with 1 fillet at a time, dredge fish in flour, dip in beaten eggs, and dredge in wild rice powder, pressing lightly to adhere. Set aside.
Heat a large skillet over medium-high, and add 2 tablespoons oil. Working with 2 fillets at a time, fry fish until flaky and opaque, 2 to 3 minutes per side. Remove from skillet, and drain on a plate lined with paper towels. Season with salt to taste. Serve fish with lemons and green salad.