I coat my fish in mayo. Flavor the mayo up with lemon or garlic. Then press panko or french bread crumbs well into the mayo. (I save all french bread scraps in the freezer and run them through the food processor to make a coarse crumb)
The mayo is thick enough to make the crumbs stick well and the oil makes them bake crisp. Panko or coarse frenchbread crumbs bake up very light and crisp. I bake at 375 on convect for 10-15 minutes, depending on thickness. You can do this with frozen fish fillets too, no need to thaw it out first