All crisp, no slime. Frying okra keeps its mucilaginous texture in check, while a spicy remoulade offers the perfect counterpoint to richness of the oil.
Ingredients
- 2 quarts neutral oil
- 2 cups buttermilk
- 1½ tbsp hot sauce (we used Ol' Red Eye from The Whole Ox)
- 1 pound fresh okra, stem ends trimmed, cut crosswise into ½-inch pieces
- 2 cups all-purpose flour
- 1 cup fine yellow cornmeal
- 1 tbsp Cajun seasoning
- 1 tsp ground cayenne
- Salt, to taste
- Remoulade, for serving
Preparation
- Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat to 350°F.
- While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture. Toss to coat
- In a large bowl, combine the the flour, cornmeal, Cajun seasoning, and cayenne.
- Dredge the okra pieces in the cornmeal mixture. Collect the dredged okra on a baking sheet as you go. Continue until all the okra is coated.
- Working in batches, fry the okra in the hot oil until crispy and golden, about 4 minutes per batch. Stir the okra from time to time to ensure it cooks evenly.
- Remove the okra using a slotted spoon and allow to drain on a baking sheet lined with paper towels. Season the okra immediately with sea salt. Serve hot with the rémoulade.
