Crispy, golden, and irresistibly spiced, this Cajun-style fried okra makes a bold appetizer or a crowd-pleasing side dish. Fresh okra is sliced, dipped in tangy buttermilk with a splash of hot sauce, and coated in a cornmeal-flour breading seasoned with garlic and Cajun spices. Fried until perfectly crunchy, each bite is packed with flavor and a touch of heat. Serve it hot with your favorite dipping sauce for a taste of Southern comfort with a spicy Creole kick.
INGREDIENTS:
1 1/2 lbs. okra, washed and dried thoroughly, stems removed
5 cups canola oil, for frying
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons Cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup buttermilk
A few dashes of hot pepper sauce
Flaky sea salt
METHOD:
Line a baking sheet with paper towels; set aside.
Cut okra in half lengthwise or into ½-inch rounds. Place in a bowl.
In a large, heavy skillet or Dutch oven, heat oil to 350°F. Do not fill the pot more than halfway with oil.
In a medium bowl, whisk together cornmeal, flour, garlic powder, Cajun seasoning, black pepper, and salt.
In a separate bowl, whisk buttermilk with a few dashes of hot sauce.
Dip okra into the buttermilk, then dredge in the cornmeal mixture until well coated.
Working in batches, carefully lower okra into the hot oil. Fry 3–4 minutes, turning occasionally, until golden brown and crisp. Remove with a spider or slotted spoon and place on the prepared baking sheet. Keep warm in a low oven while finishing the remaining batches.
Sprinkle lightly with flaky sea salt. Serve hot with your favorite dipping sauce. (We recommend our Spicy Cajun Remoulade.)
