Beer-Batter Fish with Green Chile Tartar Sauce

I grew up eating Cornmeal Coated Fried Catfish. It was the only fish I knew that didn’t come from a can such as tuna or salmon. It wasn’t until the Fast-Food Chain, Long John Silver, opened in our neck of the woods when I was in high school that I had even tried battered fish.

Looking back, greasy fast-food fish might not have been the best introduction to battered fish. I wasn’t a fan. When Hubby and I were first married, he was a battered fish lover. Through his love of deep fried fish, I’ve learned to appreciate the flaky crust, the creamy tartar sauce and the idea of French Fries as a side for things other than burgers.

I gotta tell you, of all the battered fish fries I’ve made over the years, this batter was the easiest. Instead of using actual Buttermilk, it gets that same Buttermilk twang from dry pancake mix. A little mix, a little spice and some beer with an egg to hold it all together. I ask you, how easy is that? From the dipping to the frying, you could have dinner on the table in about 15 minutes. Yeah, it doesn’t get much easier or faster than that.

Happy Fish Friday everyone!

Beer-Batter Fish Fry with Spicy Green Chile Tartar Sauce
The Tartar Sauce
1 small Jalapeno Pepper
1 tablespoon Cilantro
1/4 Shallot
3/4 cup Mayonnaise
1 (4 oz) can Green Chilies
Cayenne Pepper to taste, optional

Stem and finely chop Jalapeno Pepper. Place Jalapeno in a small mixing bowl. Snip cilantro, add to the bowl. Mince about 1/4 of the shallot, add to the bowl.

Add mayonnaise and green chilies including juices. Stir to blend. Season with a little Cayenne Pepper for added heat if desired.

Cover and refrigerate the tartar sauce until ready to serve.

The Battered Fish
2 cups Buttermilk Pancake Mix (Bisquick)
1-1/2 teaspoons New Mexican Hot Chili Powder
1/2 teaspoon Kosher Salt
3/4 cup regular Beer
1 Egg
6 Tilapia Fillets
Vegetable Oil for frying
1 Lemon, quartered

In shallow dish or pie tin, place 1 cup of the Bisquick mix. Break up any lumps in the mix, set aside.

In medium bowl, beat remaining 1 cup Bisquick mix, the chili powder, salt, beer and egg with wire whisk until smooth.

Place a wire rack over a baking pan or foil to catch the drips. Set up a batter station. Coat fish first in the dry mix to coat, then dip into the beer batter, allowing excess to drip back into the bowl. Lay fish on the rack to rest. Repeat until all the fish has been battered.

Heat about 1-1/2 inches of oil in a deep skillet over medium-high heat to about 350 degrees. Working in batches, fry fish for about 2 minutes on each side or until golden brown; drain on paper towels.

Arrange fried fish on a serving platter. Cut lemon into quarters, arrange around the fish. Serve with sauce and enjoy.