Anyone familiar with Southern-style culinary dishes will know deep-fried food is a huge part of the culture.

For the quickfire challenge, each of the seven chefs were tasked with preparing a Southern-style dish with a deep-fried element. Everyone did a great job but there was only one standout dish. For his efforts, Mike (fried chicken oysters with mustard gravy & oyster liquor) received $5,000.

For the elimination challenge featured in this episode, the chefs were tasked with catering a charity benefit for the Greater New Orleans Foundation, an organization that aids fisheries and tourism impacted by the Deepwater Horizon oil spill.

The chefs catered six previously eliminated contestants from this season were paired with a Gulf Coast seafood. The chefs had to choose a pair of an ingredient and an assistant.

The winner, Richard (Crispy Gulf Snapper with Pulled Pork & Citrus Grits), received a trip to Barbados.

Unfortunately for Dale T. (Amberjack Stew with Andouille Sausage & Potatoes, Creole Mustard Crouton), his dish did not reach the standard required for this stage of the competition. Consequently, he was eliminated.

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Shain E. Thomas, recently graduated with an M.Sc. in Interdisciplinary Studies from the University of North Texas, is currently working on an M.Sc. in Library Science. Shain, the senior editor of "Harsh Light," is also the U.S. Correspondent for "The Welshman" and a regular contributor to the "North Texas Daily."