Put fish in skillet with 1/2-inch water, cover, simmer until just done, about 10 minutes. Drain, flake fish into bowl & let cool.
Stir lemon juice, parsley and hot pepper sauce into mayonnaise, top with chopped peppers. In bowl with flaked fish, add eggs, scallions, bread crumbs, salt and pepper. Mix well. Shape into 8 patties. Dredge in flour.
Saute in oil over med-high heat until golden brown on both sides, about 7 minutes each side. Serve with herbed mayonnaise.