A couple of thoughts:

A chef at a lodge showed me a great method. He heats oven to 350, then breads the halibut , fries it VERY hot, waaaay to hot to allow complete cooking, when nicely browned on outside, but still not done toss in preheated oven till done. - About 145. Get an instant read thermometer to be certain of the temp.

Try my always great breading. Dip damp fish in seasoned flour, then in egg wash, then in well crumbled Tim's jalapeņo chips. Fry, enjoy. Simply marvelous.

To help keep breading from falling off while cooking, bread the fish an hour or so before cooking and store in fridge, it helps temper the breading.
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No huevos no pollo.