Step 1
Mix long grain and wild rice mix contents of seasoning packet water and 1 tablespoon butter in a saucepan and place over medium heat.
Step 2
Bring rice to a boil reduce heat to low and cover the pan; simmer until rice is tender and liquid has been absorbed about 25 minutes. Set rice aside and keep warm.
Step 3
Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery onion and green bell pepper until tender about 10 minutes.
Step 4
Mix in Worcestershire sauce chili powder seafood seasoning crushed tomatoes tomato paste with garlic and cornstarch; stir until smoothly combined.
Step 5
Season with chili-garlic sauce; let the sauce simmer stirring occasionally while you prepare the fish.
Step 6
Whisk together flour cayenne pepper salt and black pepper in a shallow bowl.
Step 7
Beat egg in a separate bowl.
Step 8
Place panko crumbs into another shallow bowl.
Step 9
Heat vegetable oil in a large skillet over medium heat.
Step 9
Dredge fish pieces in seasoned flour and tap off excess flour.