Ingredients
Sauce
1/2 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
1 1/4 cups Original Bisquick® mix
1 lb tilapia fillets, about 1/2 inch thick, cut into 4 serving pieces
1 1/2 teaspoons chili powder
1/2 teaspoon salt
3/4 cup regular or nonalcoholic beer
1 egg
1 small lemon, cut into quarters
Directions
In small bowl, mix sauce ingredients. Refrigerate until serving.
In 10-inch skillet or deep fryer, heat oil (1 1/2 inches) to 350°F. In shallow dish, place 1/4 cup of the Bisquick mix. Lightly coat fish with Bisquick mix.
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.
Fry fish in oil 1 1/2 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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