In a large bowl, beat the eggs and milk. In a second large bowl, stir together the flour, cheese, garlic powder, and paprika.
Cut the fish into little 1" chunks. Soak in the egg bowl, then move the pieces into the flour bowl and toss to coat. Spread out onto two greased baking pans and bake for 20 minutes, flipping halfway through.
Once cooked, put the hot fish chunks into a large bowl. Pour the hot sauce over top. Fold carefully with a large spoon to coat everything evenly.
Plate with celery sticks and bleu cheese or ranch dressing.
6 fish filets, skinless 3 cups flour 1/2 cup grated Parmesan cheese 1 tsp garlic powder 1 tsp paprika 3 eggs 1/4 cup milk hot sauce (Frank's Red Hot)