The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Marjie’s Fried Catfish Plate


Grilled Okra

6 ounces okra

Olive oil

Salt and pepper

1 ear corn, kernels sliced off cob

Tomato shrimp vinaigrette (recipe below)

1 tablespoon chopped scallion

Few leaves fresh basil, torn

Flaky sea salt

Tomato Shrimp Vinaigrette

6 tablespoons ground dried shrimp*

3 tablespoons cane syrup (Poirier’s or Three Brothers Farms recommended)

¾ cup apple cider vinegar

1 tomato, roughly chopped

1 tablespoon fish sauce

2 teaspoons minced garlic

1 tablespoon plus 1 teaspoon chili powder, toasted

Salt and pepper

*Buy these at an Asian grocery store or online.

Coal-Cooked Sweet Potato

1 sweet potato

1 tablespoon cane syrup (Poirier’s or Three Brothers Farms recommended)

Flaky sea salt

Sliced Tomatoes with Cane Vinegar

1 large, locally grown tomato

2 ounces cane vinegar

A few shiso leaves

Peach Hot Sauce

1 ripe peach

1 tablespoon pickled Tabasco peppers

1 tablespoon lime juice

1 tablespoon fish sauce

1 teaspoon cane syrup (Poirier’s or Three Brothers Farms recommended)

Bread and Butter Pickles

1 pound pickling cucumbers, sliced into ¼-inch rounds

1 cup salt, divided

½ gallon ice

1 quart cider vinegar

1 quart white vinegar

1 cup cane sugar

1 tablespoon toasted whole coriander seeds

1 tablespoon toasted whole black peppercorns

1 chile de árbol


Grilled Okra Prepare a charcoal grill with a half-chimney of coals. Skewer okra and brush with olive oil, then season to taste with salt and pepper. Grill for a few minutes per side, until charred and tender. Transfer okra to a bowl and toss with corn, tomato shrimp vinaigrette, scallion, and basil. Finish with sea salt. Tomato Shrimp Vinaigrette In the bowl of a food processor, combine all ingredients. Puree just until combined, but mixture still has a chunky texture. Season to taste with salt and pepper. Coal-Cooked Sweet Potato
  1. Wrap sweet potato in foil. Pre­pare a charcoal grill. Once coals are fully lit, place sweet potato among them. Let cook until fork tender, about 20 minutes, turning potato halfway through cook time.
  2. Using a knife and a towel to protect your hands, open potato, and slice into chunks. Finish with a drizzle of cane syrup and sprinkle of sea salt.
Sliced Tomatoes with Cane Vinegar Cut tomato into thick wedges and dress with cane vinegar and shiso leaves. Peach Hot Sauce Combine all ingredients in a blender and puree until smooth. Bread and Butter Pickles
  1. Combine cucumbers with ½ cup salt, ice, and 1 gallon water and refrigerate overnight.
  2. In a medium pan, combine remaining ingredients with ½ cup water and remaining ½ cup salt and bring to a boil, stirring constantly. As soon as pickling brine boils, remove from heat and allow to cool completely.
  3. Drain cucumbers and submerge in cooled pickling brine. Allow to sit in refrigerator for at least 24 hours.
Serve with Marjie's fried catfish
Print Recipe