Southern-Style Fried Okra with Spicy Remoulade
Crispy Southern-style fried okra coated in a seasoned cornmeal batter, served with a zesty, creamy spicy remoulade sauce. Perfect as a flavorful side dish with a kick of heat.
Ingredients
Check ingredients as you go.
- Okra
- Batter
- Frying
- Spicy Remoulade
- Garnish
Let’s make it
Okra Preparation
Place sliced okra in a bowl and soak in buttermilk for 10 minutes. Drain okra well using a colander, shaking off excess buttermilk.
Batter Preparation
In a large bowl, combine cornmeal, all-purpose flour, smoked paprika, cayenne pepper, half of the salt, and black pepper. Mix well.
Coating
Add the drained okra to the cornmeal mixture. Toss gently until each piece is evenly coated on all sides.
Frying
In a deep skillet or heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F) or a small piece of cornmeal sizzles and rises to the surface immediately.
Frying
Carefully fry the coated okra in batches, avoiding overcrowding. Fry for about 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle remaining salt immediately over hot fried okra.
Spicy Remoulade
To make the spicy remoulade, in a small bowl combine mayonnaise, Creole or Dijon mustard, chopped pickles, lemon juice, hot sauce, minced garlic, and remaining salt. Mix thoroughly until smooth.
Serving
Serve the fried okra warm, garnished with fresh parsley if desired, alongside the spicy remoulade dipping sauce.
Tips & notes
Drain the okra thoroughly after soaking to ensure the coating sticks well and oil doesn't splatter. Fry in small batches to maintain oil temperature and crispiness. Adjust cayenne and hot sauce quantities to control the heat level of both batter and remoulade. Serve immediately for best texture.
Saving it for later
Store leftover fried okra and remoulade separately in airtight containers in the refrigerator for up to 3 days. Reheat okra in an oven or air fryer to retain crispiness. The remoulade should be stirred before serving again.
Reheating
Reheat fried okra in a preheated oven at 190°C (375°F) for 5-7 minutes until crispy and warmed through. Avoid microwaving to prevent sogginess. Serve remoulade chilled or at room temperature.
