Today on DelmarvaLife –
The Delaware Developmental Disabilities Council is shining light on those with disabilities as part of the DDC’s first “Disability Pride Project.” So today, and all of this week, DelmarvaLife’s Katie Zarrilli introduces us to the people whose stories will inspire and encourage you.
Mason Schrader doesn’t let his cerebral palsy get in the way of his work as an archaeologist. In fact, the two are quite interconnected. And then there’s blissful Brigitte — a young woman who has a passion for people, and she’s proving that she’s just like those around her. We’ll show you how she adapts to, and overcomes, whatever obstacle is in front of her.
Maybe you’ll mark today on your calendar as the day you found your picture-perfect pet. We have some excellent choices in today’s Pet Connect.
The Chesapeake Bay Balloon Festival has taken off, and it lasts all weekend. Beauty above, with lots to do below. We’ll get you in the loop.
She’s got Zumba skills…and now, she’s gonna off her cooking skills, with some help from the big guy himself. We’ll introduce you to Michele Roberts, with Sussex County Habitat For Humanity. Chef Jesus Gordiany, of Benvenuto restaurant, also joins us today.
Caleb McBroom joins us on the Mid-South Audio Stage to send us singing into the weekend!
In 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.
