Stir together first 4 ingredients. Whisk together eggs and hot sauce.
Cut fillets into 2-inch pieces; dip in egg mixture, and dredge in cracker meal mixture.
Cook fish, in batches, in hot oil in a large skillet over medium-high heat 1 minute on all sides or until golden; drain on paper towels. Place fish on a wire rack in a jelly-roll pan, and keep warm in a 200° oven.