What is the consistency of the semolina flour you use? It is powdery fine like all-purpose flour, or slightly gritty? I sometimes use a semolina flour that I can get locally for bread baking (it has a slightly gritty feel - like fine sand). This is the brand I can purchase
It is too coarse to use for homemade pasta but it is very nice in homemade breads. I've never used it as a coating for poultry or fish but I can see that it would be slower to absorb water/moisture and therefore might be better for "breaded" stuff that needs to be held for while.
I would be very interested in what brand you use, or ,at least, a description of how the semolina flour you use feels when you rub some between your fingers.