October 12, 2011
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 jalapeÃ±os, 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 jalapeÃ±os.
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.