I've used Panko crumbs for my walleye fillets, but never thought to season them because they are pretty firm, unlike traditional crumbs. I season the flour with salt & pepper and that's been sufficient, particularly with a fish that is so delicate in flavor. I want to enhance the flavor of the fish, not mask it. Chicken, on the other hand, can benefit from additional seasoning, but I still put the seasonings in the flour when using Panko crumbs.The crisp of Panko still remains after frying.
I just had Chicken Parm for dinner at a local restaurant tonight, and noticed that the breading was very crisp. I asked the chef if he used Panko crumbs, and he said yes, that he used fine Panko crumbs. He was surprised that I noticed until he learned that I frequently use Panko crumbs. I suggested he try Panko crumbs with his country fried steak. That should be good.
Once you use them, you'll be looking for uses other than just fish.