Nice work icejohn! I did that with boneless chicken "wings" for my wife. She hated real wings so I just used boneless/skinless breast chunks like you did your fish. Not too hot but lotsa flavor. I used an egg wash with Frank's added to thin, not full strength. Also had some kick in the seasoned flour:
Sparky’s Boneless Wing DustIngredients:
• 1 cup flour – regular white or mix / match any gluten free varieties
• 4 tsp - Rotisserie Chicken Seasoning
• 2 tsp – Cayenne
• 2 tsp – Southwest Rub
Blend well. Use about 2 Tbsp per boneless breast (about 7 pieces).
Dust pieces well, apply seasoned egg wash (one egg with a splash of Franks or equivalent), roll in Panko. Bake @ 350º for 45 – 60 minutes.
Now I gotta try it with fish!
Sparky’s Southwest Dry RubMakes about 2 cups of blend.
• 3 Tbs. chili powder
• 2 Tbs. paprika (I use one Tb. regular and one smoked)
• 1 Tbs. cayenne (I use ½ cayenne and ½ chipotle)
• 1 Tbs. cumin
• 1 Tbs. coriander, ground
• 1 Tbs. granulated garlic
• 1 Tbs. Kosher salt
• 1 Tbs. black pepper
Sparky’s Rotisserie Chicken Seasoning Ingredients:
• 1 teaspoon / 1 Tbsp - salt -
• 1 teaspoons / 1 Tbsp paprika
• 1 teaspoons / 1 Tbsp smoked paprika
• 1 teaspoon / 1 Tbsp - chili powder
• 1 teaspoon / 1 Tbsp - garlic powder
• 2 teaspoons / 2 Tbsp - black pepper
• 1 teaspoon / 1 Tbsp - onion powder
• 1 teaspoon / 1 Tbsp - dried thyme
Amounts for making single/triple batch.