Southwestern Beer Batter Fish With Green Chile Tartar Sauce Recipe

Ingredients

1/2

cup mayonnaise or salad dressing

2

tablespoons from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles, drained

2

teaspoons chopped fresh parsley

1

teaspoon finely chopped onion

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

Preparation

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.

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