Southwestern Beer-Batter Fish with Green Chile Tartar Sauce

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Southwestern Beer Batter Fish

Southwestern Beer Batter Fish is a great dish for lent or any day!  I love the Green Chile Tartar Sauce.  It really kicks up the flavor.

Southwestern Beer-Batter Fish with Green Chile Tartar Sauce
 
Ingredients
  • Tartar Sauce
  • ½ cup mayonnaise or salad dressing
  • 2 tablespoons (from 4.5-oz can) Old El Paso® chopped green chiles, drained
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon finely chopped onion
  • Fish
  • Vegetable oil
  • 1¼ cups Original Bisquick® mix
  • 1 lb tilapia fillets, about ½ inch thick, cut into 4 serving pieces
  • 1½ teaspoons chili powder
  • ½ teaspoon salt
  • ¾ cup regular or nonalcoholic beer
  • 1 egg
  • 1 small lemon, cut into quarters
Instructions
  1. In small bowl, mix sauce ingredients. Refrigerate until serving.
  2. In 10-inch skillet or deep fryer, heat oil (1½ inches) to 350°F. In shallow dish, place ¼ cup of the Bisquick mix. Lightly coat fish with Bisquick mix.
  3. In medium bowl, beat remaining 1 cup Bisquick mix, the chili powder, salt, beer and egg with wire whisk until smooth. Dip fish into batter, letting excess drip into dish.
  4. Fry fish in oil 1½ to 2 minutes on each side or until golden brown; drain on paper towels. Serve with sauce and lemon quarters.

Thanks Betty Crocker!

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