Might not be best thing - health wise but deep fried Perch fillets are awesome.
We try to get 10 Perch over 10 inches - this gives us 20 fillets. Learned long ago - any smaller and not much to fillet.
Yes , it is a pain to fillet and skin them but well worth the effort. Once you get hang of filleting -it goes smooth. Skinning is simple.
My wife makes up a beer batter to fry Perch. First step is to wash them off in cold water - then shake off water. Dust the damp fillet in corn meal - then dip into batter. Gentle drop into deep fryer. Trust me - you only drop one in fast one time - OWWWWWW.
We work together as an assembly line to get all 20 fillets in deep fryer fairly quick. The first ones are done about time we drop last ones in.
Does not take long for them to fry.
You can make a killer fish fillet sandwich with 3-4 fillets - tarter sauce and thin sliced fresh tomatoes.
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