I'm new to the world of panko. I've found that I love to coat shrimp in a thin layer of wasabi mayonaise, dredge them in panko, and bake them until they are gold and crispy. Would the same technique work for fish? Would the fish get crispy, or is there so much natural water in it that it would just stay soggy? What sorts of fish would be best for this? Any other panko suggestions - fishy or otherwise - are welcomed, but I'm looking for alternatives to deep frying.