Southwestern Beer-Batter Fish with Green Chile Tartar Sauce

This post may contain affiliate links. For more info please read the full disclosure statement

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
  • 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
  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!

Speak Your Mind


Rate this recipe: