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Cornmeal-Fried Okra

Source of Recipe

From "My New Orleans" by John Besh


Recipe Introduction

"When buying okra, look for smaller, greener spears. Good frozen okra will work fine, especially if it is presliced. This recipe yields a thin fried crust, but if you prefer a thicker crust, all you have to do is double-dip the okra, repeating steps 1 and 2 before you fry the okra rounds."

List of Ingredients

â—¦  1 pound okra, sliced into ½-inch-thick rounds
â—¦  1 cup buttermilk
â—¦  1 cup cornmeal
â—¦  1 cup flour
â—¦  2 teaspoons Creole seasoning
â—¦  1 quart canola oil
â—¦  Salt


Recipe

Put the okra and the buttermilk into a mixing bowl and toss together.

Whisk together the cornmeal, flour, and Creole seasoning in another mixing bowl. Lift the okra from the buttermilk and toss it in the cornmeal mixture until well-coated.

Heat the oil in a medium saucepan until it reaches 350° F on a candy thermometer. Fry the okra in the oil—in batches, only a third at a time, so that you don't crowd the pan—until golden brown, 5 to 7 minutes. Remove the okra from the oil with a slotted spoon or strainer and let drain on paper towels while frying the next batch. Season with salt and serve hot.

Serves 6