Flounder Baked in Wild Rice Crust

1/2 cup drawn butter, divided
1 1/2 cups uncooked wild rice
1/4 cup white flour
1 tsp salt
1 tsp ground white pepper
4 skinless fillets of flounder, apx 6 oz each
1 lemon, cut into 8 wedges
3/4 cup tartar sauce

Preheat oven to 350°F. Brush a flat baking sheet with 1/3 of the butter. Place wild rice and white flour in a blender; grind until wild rice is very fine. Sift into shallow pan with salt and pepper. Dredge flounder in wild rice flour mixture; lay on baking sheet. Brush top of each fillet lightly with the remaining butter. Bake 4-6 minutes, depending on thickness of fillets. Serve with lemon and tartar sauce.

Recipe compliments of the Minnesota Cultivated Wild Rice Council