📝 About This Recipe
A quintessential staple of the Gulf Coast, this fried okra captures the soul of Cajun country with its golden, shatteringly crisp exterior and tender, savory interior. Unlike the soggy versions of the past, this recipe uses a buttermilk soak and a spiced cornmeal dredge to lock in flavor while neutralizing the vegetable's natural silkiness. It is a smoky, spicy, and addictive side dish that brings a true taste of the Louisiana bayou to your dinner table.
🥗 Ingredients
The Vegetables
- 1 pound Fresh Okra (washed, patted dry, and sliced into 1/2-inch rounds)
The Buttermilk Soak
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 Egg (large, lightly beaten)
The Breading Station
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme (crushed between palms)
Frying Medium
- 2-3 cups Vegetable Oil (for shallow frying; peanut oil also works well)
👨🍳 Instructions
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1
Begin by prepping your okra. Ensure the pods are bone-dry before slicing them into 1/2-inch thick rounds. Discard the stem ends.
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2
In a medium-sized mixing bowl, whisk together the buttermilk, beaten egg, and Louisiana hot sauce until well combined.
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3
Submerge the sliced okra into the buttermilk mixture. Let it sit for at least 10 minutes; this helps the breading adhere and tenderizes the okra.
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4
In a large gallon-sized resealable plastic bag or a shallow dish, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, pepper, and thyme. Shake or whisk to distribute the spices evenly.
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5
Pour about 1 inch of oil into a heavy-bottomed cast-iron skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C).
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6
Using a slotted spoon, remove about a third of the okra from the buttermilk, letting excess liquid drip off, and transfer it into the cornmeal mixture.
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7
Seal the bag and shake vigorously (or toss in the dish) until every piece of okra is thoroughly and evenly coated in the breading.
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8
Carefully drop the coated okra into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy okra.
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9
Fry the okra for 3-5 minutes, turning occasionally with a slotted spoon or spider strainer, until the nuggets are a deep golden brown and crispy.
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10
Use a spider strainer to remove the okra from the oil and place it onto a wire rack set over a paper-towel-lined baking sheet. This keeps the bottom from getting soggy.
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11
Immediately sprinkle the hot okra with a tiny bit more kosher salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining batches of okra, allowing the oil to return to 350°F between batches.
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13
Serve immediately while piping hot for the ultimate crunch.
💡 Chef's Tips
Always use a cast-iron skillet if possible; it retains heat better for a more consistent, crispy fry. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 5 minutes. Avoid using frozen okra if you can, as it contains more moisture and can lead to a softer crust; if you must use it, thaw and pat extremely dry first. For an extra kick, add 1/2 teaspoon of lemon pepper to the cornmeal mix for a bright, zesty finish. To keep the first batches warm while finishing the rest, place the wire rack in a 200°F oven.
🍽️ Serving Suggestions
Serve as a side to a steaming bowl of Chicken and Sausage Gumbo. Pair with a chilled Remoulade sauce or a spicy Ranch dressing for dipping. Accompany a classic Southern catfish fry with hushpuppies and coleslaw. Enjoy alongside a cold glass of sweet tea or a crisp Louisiana lager. Serve as an appetizer with a lemon wedge to cut through the richness of the fry.