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Prep 20min
Total30min
Servings4
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Ingredients
Sauce
1/2
cup mayonnaise or salad dressing
2
tablespoons from 1 can (4 oz) 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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving (1 Fillet and 2 Tbsp Sauce)