Southwestern Beer Batter Fish With Green Chile Tartar Sauce Recipe 55

SOUTHWESTERN BEER-BATTER FISH WITH GREEN CHILE TARTAR SAUCE

Southwestern Beer-Batter Fish with Green Chile Tartar Sauce image

Chili powder kicks up the flavor in crispy, batter-fried fish ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 540, Carbohydrate 22 g, Cholesterol 125 mg, Fat 7, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (1 Fillet and 2 Tbsp Sauce), Sodium 1220 mg, Sugar 2 g, TransFat 0 g

SOUTHWESTERN BEER-BATTER FISH WITH GREEN CHILE TARTAR SAUCE RECIPE - (5/5)

Southwestern Beer-Batter Fish with Green Chile Tartar Sauce Recipe - (5/5) image

Provided by rejadez

Number Of Ingredients 14

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

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.

BEER-BATTERED FISH WITH TARTAR SAUCE

Beer-Battered Fish With Tartar Sauce image

One of the things that sticks out most in my mind about my last trip to Ireland is how incredibly good the fish and chips are. They were served in a newspaper cone that was stuffed with waffle fries and fish. This recipe brings back those fond memories. the secret for a crackling crisp coating is to fry fish in small batches. Too many pieces will cool the oil, and the fish will be soggy and greasy. Serve with your favorite chips. The Cod Clan: Atlantic pollack, haddock, and hake are among the members of the extensive cod family. Although these fish vary slightly in terms of texture and flavor, one can generally be substituted for another. Small cod are often called scrod and can certainly be used here. Beer is your best bet to accompany this recipe. If you opt to drink wine, look for one that will mimic beer's palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, including green top chopped
1 1/2 teaspoons lemon juice
2 tablespoons chopped dilled gherkins
1 tablespoon chopped capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
cooking oil, for frying (approximately 1 quart)
1 cup flour
1 egg, beaten to mix
1 cup beer
2 lbs haddock or 2 lbs hake, cut into approximately 1 1/2-by-3-inch pieces

Steps:

Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
Heat about 3" of oil to approximately 365° in a medium sized pot.
Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
Repeat in batches with the remaining fish.
Serve with the tartar sauce.

Nutrition Facts : Calories 578.6, Fat 22.8, SaturatedFat 3.6, Cholesterol 159.6, Sodium 708.3, Carbohydrate 41, Fiber 1.2, Sugar 4.1, Protein 46.5

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