So after numerous failures, of trying – I finally managed to get the crust not only to stay on the fish, but have the fish come out reasonably well cooked. After dredging the raw fish in flour, then dipping in a milk & egg mixture, and then pressing it in the chopped nuts and panko, the trick is to sear the crust till it is just about ready, flip and then finish the cook in the oven. The nuts cook at a faster rate when they’re frying and if everything is done on the stove top, you’re liable to end up with either burnt nuts, or undercooked fish.