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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.
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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.
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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.
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4
Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
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5
Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
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6
Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
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7
Beat egg in a separate bowl.
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8
Place panko crumbs into another shallow bowl.
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9
Heat vegetable oil in a large skillet over medium heat.
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10
Dredge fish pieces in seasoned flour, and tap off excess flour.
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11
Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.
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12
Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
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13
Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
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14
Drain fish on a plate lined with paper towels.
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15
To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.
