All of the white perch I've kept(out of Lake Erie and Ladue Res.) tasted fine. Not walleye/yellow perch/crappie good, but good and about the same as white bass I noticed. Again you have to put them on ice right away, and like most fish they taste better fresh.don't mistake white bass for white perch, white bass are fine to eat, white perch suck.lol.
Nice description....and what I do with walleye. Almost any fish can be decent if you take the time to prepare it properly. Sure you "waste" some of the meat, but its much much better tasting.I fillet and skin them. Lay the fillet skin side down and when you start your skinning cut at the tail, instead of holding your "sharp " filetting knife flat against the skin, angle the cutting edge up a bit so that as you remove the skin, you are leaving the "red " meat next to the skin ON the skin. This is the fishy tasting part and you want to remove it so you only get an all -white fillet. Bread and fry as with any other fish. You will probably never throw a good sized whitee back again if you closely follow this procedure!