indeed although the local equivalent, perches avec frites (lake perch though not always or usually from local lakes but often from Eastern Europe or the Baltic states) can be quite good.
Perch, or carp are the kind of fish (the rare kind of fish) where the taste needs to be disguised, rather than allowed to shine. Hence, the addition of rich and hearty sauces, or spices, or condiments that cause taste explosions in your mouth, all to mask, or otherwise disguise the taste of that fish.
Thus, paprika laced soups or stews, heavy with spice, are a wonderful way to go when serving such fish; it is not a coincidence that the some of the splendid spicy Balkan and Hungarian fish stews have come from places where such fish are readily available, while more, ah, palatable fish are not.
However, to attempt to serve such fish as classic fish'n'chips, I think, misses the point.
Firm white fleshed fish are what you use for fish'n'chips - fish such as cod (sustainably caught, of course), haddock, hake, pollock, and so on.
A few years ago, a friend of mine who lives over the border in France took me out for that, saying it's the local equivalent of fish & chips. It's amazing we're still friends. Dry mud-tasting fish in a crappy coating with french fries! If he hadn't said it's like British fish&chips I might not have complained so much
On this subject, my sympathies lie entirely with you.
