When I was a little kid and we had to eat fish on Fridays, my mother would often make perch. I've loved it ever since. And Lake Erie perch is my favorite. When it is in season, it is time for perch sandwiches.
Before dipping it in batter, I season it with sea salt and pepper.
I make a light batter of seasoned flour, an egg and some milk. It should be just thick enough to lightly coat the fish so you don't dilute the fish's flavor. Fry it in a few tablespoons of canola or vegetable oil. Again, you don't want a heavy oil that would interfere with the flavor of the fish. Cook until golden and crunchy.
Drain it on paper towels. Depending on how thick the fish is, finish it off in a 350 degree oven for 15 minutes.
Serve it with ketchup, hot sauce or tartar sauce. Or go for it and use all three.