First of all, practice practice practice.
Perch are cousin to the Walleye so they probably do have the Y bones.
The quickest, simplest, and easiest way is to first.. learn the anatomy of the fish.
I don't bother filleting small fish like Perch. Scale them, cut the heads off and gut them... then cook which ever way you prefer. If you know the anatomy of the fish you can lift the meat off the bones and you don't have to worry about it.
If you insist on filleting them, the biggest ones will be the easiest.