How to cook the perfect summer meal with your haul from the farm pond.
Prepare your mouth for a whole lotta South: largemouth bass, country ham, and sweet corn encased in a sizzling golden crust and nestled into a cool bed of Tabasco-spiked cucumber remoulade. This is a great summertime meal, and because just about anything you might pull from a bass lake will work in this recipe, it’s also an excellent option when you find yourself with a mixed stringer. Make sure to use Japanese-style panko bread crumbs, available at most supermarkets—regular bread crumbs won’t get you the same light crispiness.
This story is from the June - July 2017 edition of Field & Stream.
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This story is from the June - July 2017 edition of Field & Stream.
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