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Moist fillets, seasoned panko with garlic, onion, black pepper, salt, old bay, shake, cooked in a skillet with 1/4" of peanut oil. Freakin yummy!! Like the panko difference. If we cooked a bunch of fish this way we would need a fresh skillet, those panko crumbs fall off and start getting burned after a few rounds.
I have the same issue when I pan fry like that. Cant do too many before I need to clean the skillet and change the oil. One thing I have found with crappie though is that they tend to stay much more firm when pan fried as opposed to deep fried. For some reason deep frying tends to make them more soft or mushy.