Recipe: Bass And Ham Desserts

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Put together your mouth for a complete lotta South: largemouth bass, nation ham, and candy corn encased in a scorching golden crust and nestled right into a cool mattress of Tabasco-spiked cucumber remoulade. This can be a nice summertime meal, and ­as a result of absolutely anything you may pull from a bass lake will work on this recipe, it’s additionally a wonderful ­possibility when you end up with a blended stringer. Be sure to make use of Japanese-style panko bread crumbs, obtainable at most supermarkets—common bread crumbs gained’t get you an identical mild crispiness.

Elements

1½ lb. skinless largemouth bass fillets (or every other white-fleshed fish)

three Tbsp. olive oil

2 giant eggs, crushed

1⁄four cup mayonnaise

1½ cups panko bread crumbs, divided

2⁄three cup contemporary or frozen corn kernels (roughly one ear of corn)

1⁄four cup nation ham (or prosciutto), sliced into very skinny ribbons

four scallions, inexperienced elements solely, thinly sliced

1 English cucumber, peeled

three⁄four cup plain Greek-style yogurt

1⁄four cup Dijon mustard

2 Tbsp. minced capers

2 Tbsp. minced cornichons

1 Tbsp. lemon zest

1 tsp. Tabasco sauce

1⁄four cup vegetable oil

2 Tbsp. chopped chives

Salt and pepper to style

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