|
| 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 |
|
| 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 |
Serve with...
Texas Coleslaw
Total Time:
1 hour 15 min
| 1. | In small bowl, mix sauce ingredients. Refrigerate until serving. |
| 2. | 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. |
| 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 1 1/2 to 2 minutes on each side or until golden brown; drain on paper towels. Serve with sauce and lemon quarters. |
| No change. |
|
| For tartar sauce with extra zip, simply stir 3 tablespoons spicy green salsa into 1/2 cup mayonnaise. |
|
| Coleslaw and oven fries would be great accompaniments to the fried fish. |
Nutrition Information:
540 ( 350); 39g ( 6g, 0g); 125mg; 1220mg; 22g ( 1g, 2g); 26g 6%; 6%; 4%; 10% 1 1/2 ; 0 ; 0 ; 3 ; 7 1 1/2