In a medium bowl, whisk the eggs, garlic spread, and mustard until smooth. In a shallow bowl, combine the panko, granulated garlic, paprika, thyme, and salt.

Working one piece at a time, dip the fish in the egg mixture, then coat in the panko, pressing to adhere. Repeat, dipping again in the egg and coating once more in the panko to form a thick crust.

Pour oil to a depth of 2 inches/5 centimeters into a large skillet and heat over medium-high to 350°F/175°C. Fry the fish in batches until deep golden and crisp and the fish flakes easily, 2 to 3 minutes per side. Transfer to a wire rack set over a sheet pan.

In a small bowl, stir together the garlic spread, spicy mayonnaise, chives, thyme, lemon zest, lemon juice, and mustard until smooth.

Serve hot with the dipping sauce and a light sprinkle of coarse salt.