3 lb. fish fillets (perch, bass or any fresh fish)
3 eggs
1/3 c. milk
1 c. Bisquick
1 tsp. salt
1/4 tsp. pepper
1/4 c. chopped peppers
1/2 c. chopped onions

Cut fish into 1/4 to 1/2-inch cubes. Beat eggs with a fork and add milk and Bisquick until well blended. Mix in rest of ingredients; put in fish last. Cover and refrigerate for 1 hour. Drop by large spoonfuls in hot oiled skillet. Brown over medium heat until golden brown. Turn once. Remove and drain on paper towels. Cool 1 minute and serve.