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Iron-Skillet Fried Okra

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 1 pound small okra pods, cut into ½-inch slices
  
• ½ cup cooking oil, more or less, divided
  
• ¾ cup all-purpose cornmeal
  
• ¼ cup all-purpose flour
  
• Kosher salt, black pepper and Cajun seasoning to taste
  






Instructions



1. Rinse okra in a colander and let drain. Heat ¼ cup oil in a cast iron skillet over medium-high heat.
   
   
2. Combine cornmeal, flour, salt, pepper, and Cajun seasoning in a paper bag or medium-size bowl.
   
   
3. Toss okra in cornmeal mixture to coat evenly; transfer to skillet using large slotted spoon. Cook in batches, allowing to fry on one side until lightly browned, then begin to stir-fry, moving okra around the skillet, and scraping bottom of skillet to avoid burning. Transfer to paper towels to drain, and sprinkle with sea salt or kosher salt. Prepare the next batch, adding additional oil to skillet as needed between batches. Serve hot.
   
   Makes 4 to 6 servings
   
   






Final Comments


◦  Variation:
Toss 2 green tomatoes, chopped, in with the okra as you are coating it.

◦  Cook's Note:
Choose small okra pods (3 to 4 inches in length), as they are the most tender. Substitute frozen okra if desired; simply place it in a colander, rinse well, and allow to drain.