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Add your seasoning to the bread crumbs if they are not seasoned. You could make your own by combining salt, pepper, onion powder, garlic powder, paprika, and lemon zest. My mom used it for "Schnitzel" when she was out of eggs. I don't think it will overpower the flavor of your fish but I honstly only used it with meat dishes. If you are looking for healthy, girlsruleboysdrool, do not use dry bread crumbs. Jacque Pepin teaches this and it is so simple its unbelievable, but the results are much superior to dry crumbs which usually just soak up the fat.
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I've also used just plain water and an egg white mix to coat the fish in and then dredged in the Panko.
It does depend, i believe upon the type of fish and what your doing with it: grilling, baking, broiling.
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If the breading peels off, chances are your meat was too wet of an intial surface.
For the majority of fish I like to lightly coat the fish in a yogurt-vanilla, and then dredge through panko, which is Japanese bread crumbs..
Try just the egg and seasoned bread crumbs and see how that works for you. These freshly made moister crumbs absorb a lot less fat or oil. It doesn't stick to everything, but if you mix it with some dijon mustard and a bit of milk, it works well.
Crushed saltines or Ritz type crackers are nice, too. after you coat the fish (or chicken or veal or whatever) in your breadcrumbs, put it in the refrigerator for 30 minutes or more to let the coating set, THEN cook it up. Unlike purchased bread crumb you also have more control over the size and texture. You could also use Clover honey also with very fine ground breadcrumbs.
Fake liquid eggs are another way to do it or the " NO YOLKS" liquid with some good organic flour, salt and a bit of herbs, on the meat, then re dredge in flour and egg and a final blast with the breadcrumbs in a pan and firmly press the crumbs into the thick batter on the meat and allow it to sit in the crumbs and then remove after 2 minutes so they set up a bit.
Letting it sit and congeal a few minutes is always a good way to ensure a breading that stays on whoile frying, or in the oven.
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