Southwestern Beer-Batter Fish with Green Chile Tartar 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

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

• 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.