I love yellow perch, Id never shoot one the're the nicest fish ever! Just thought id say that(extremely tired and bored)
Joe, the best looking fish are often the best tasting (with many exceptions, tho). So if the american yellow perch (Perca Flavescens) tastes the same as our european royal perch (Perca Fluviatilis), well I can tell you that it's one of the best tasting freshwater fish.
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Filetti di persico al vino bianco (very classic and simple recipe):
Gut the perches and drop them in hot boiling water for just 20 seconds, then quickly pick it up and scale them (the hot water trick is just to make scaling easier, since they have very small and tough scales).
Cut away head, tail and spine, to make clean fillets.
Cover the fillets with white flour.
Put thinly chopped wite onion and garlic in a pan with a "film" of olive oil and a "nut" of butter, light the fire and, as soon as the butter has melted, drop in the flour-covered perch fillets and add a pick of salt and pepper.
Soon as the heat rises up, pour in a glass of DRY white wine and let it steam off for ten minutes, then you're done.
Wine suggestion: Muller Thurgau, or a fruity rosè of your choice.
-Non-alcohol variant: same as above, cook with lemon juice instead of wine.