Also, grew up in Ohio and we only filleted large fish like walleye (the best tasting fresh water fish btw). Everything else was just scaled them, lop the head and remove fins. Add some cuts, so they don't curl.

I really like buffalo style, which is just adding Franks hot sauce to the batter. Perch is one of the best pan fish. If not using batter, just add the hot sauce to the eggs.

We used to use Progresso Italian Bread crumbs. Milk, flour, eggs then bread crumbs or something like that.