After trying all the seasonings I could find I have gone back to the dead stock standard rolling the pieces in plain flour with a pinch of salt and shallow frying them in peanut oil. Just love to eat the fish the way it is meant to be, actually tastes like real fish again.
On a side note though, my second fav way to cook chunks is to fine grate some mozzarella cheese and mix it with cornflake crumbs and do the egg and breadcrumb mix for a short deep fry. Still very fishy with a hint of nuttyness from the flakes and cheese.