I have caught a lot of perch jigging a simple chartreuse marabou streamer with a spinning rod (ice fishing) in thirty feet of water. I'm sure that they would take it in shallower water too.
Recipe: melt enough butter to fry perch and add enough red wine to double volume of liquid. saute a clove (or three) of minced garlic and some diced green onions in the mix and then add the perch fillets. poach perch in mixture for about ten minutes turning once. Remove perch from pan and turn up heat to thicken sauce. Serve with sauce over perch.