Today on DelmarvaLife –
Anything we can do to show our support for our veterans: that’s why we’re looking forward to sharing details on Project Opportunity. It’s a free program to help veterans become successful business owners — and one that will guide those veterans every step of the way.
We’ll talk with men and women who keep our waters safe — and that includes you, when you’re in the water. The Coast Guard!
Hide and seek is fun for children, but not so fun for the Wicomico Sheriff’s Office. Help them find some of today’s Most Wanted and you may find yourself with a nice reward.
Ty the Project Guy: a young man who likes to get his hands dirty while learning about anything and everything related to the outdoors so much that he’s launched his own YouTube Channel.
Fun under the summer sun. A Sussex County native making it to the big leagues. An exploding hot dog. A lot of good took place in July! Look back on it with us, in “All That Is Good.”
From the Mr. Food Test Kitchen:
If you’re looking for a way to satisfy your appetite for adventure, how about filling up your car and cruising The U.S. Catfish Trail throughout the South? There you can visit some of the best places in the country to get this farm-raised favorite. If you can’t take a road trip, why not try this easy recipe that’s both crowd pleasin’ and lip-smackingly good?
What You’ll Need
- 3/4 cup buttermilk
- 1 tablespoon hot sauce
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons seasoning salt
- 1 teaspoon lemon pepper seasoning
- 1/4 teaspoon cayenne pepper
- 1 cup peanut oil
- 1 1/2 pounds U.S. Farm-Raised Catfish fillets, cut in half lengthwise into strips
What to Do
- In a shallow dish, combine buttermilk and hot sauce; mix well. In another shallow dish, whisk cornmeal, flour, seasoning salt, lemon pepper, and cayenne pepper
- In a large cast iron skillet or large deep skillet, heat oil over medium-high heat until hot. Dip fish in buttermilk mixture, then in cornmeal mixture, coating evenly on all sides. Cook fish strips a few at a time, 3 to 4 minutes per side, or until golden and fish flakes easily with a fork.
- Drain on a wire rack placed on top of a baking sheet. This helps keep the fish crispy. Keep warm in a low oven until all catfish is cooked.