Ingredients . . .
2 lbs. boneless fillets, cut into finger-size strips
1 c. finely chopped white onion
2 c. real sour cream
1 c. real mayonnaise
1 or 2 jalapeños, finely chopped
1 c. dry bread crumbs
1 tbsp. paprika
Roll the fish strips in bread crumbs and place them in a single layer in an oiled oven-proof pan.
Mix together the sour cream, mayonnaise, onion, and jalapeños.
Cover the fish with the sour cream mixture and sprinkle with bread crumbs and paprika.
Bake for approximately 25 minutes at 450°F, until the mixture is bubbly and the surface is golden brown.
* This recipe, which serves six, is fine winter fare that can be prepared ahead and slipped into the oven when friends arrive. Food preparation is by Patty Harrison.