Greetings from the eastern basin, this is a great thread btw.

Personally I like uncle bucks batter from bass pro shop. The original has just a little heat to it that is great. I have also mixed it with seasoned bread crumbs for a change of pace as well. Usually I rinse the perch in water, dip in milk and then dip in the batter. Let it rest 5 minutes or so before frying and the batter sticks better to the fish when you fry it. (general rule) Also I try the trick of letting the oil heat up between batches and the fish doesn't soak up as much oil that can happen if the oil gets too cool.

Can't wait to try some of these other recipes as well.