Fried Okra With Rémoulade
“Fresh, never frozen” — that’s Joseph J. Boudreaux III’s motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that’s infused with a bit of heat, Mr. Boudreaux’s fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor.
- Serves: 6 persons
- 1cup mayonnaise
- ¼cup ketchup
- 3tablespoons Dijon mustard
- 1teaspoon Cajun seasoning, preferably Slap Ya Mama
- 1teaspoon white white vinegar
- 1teaspoon lemon juice
- 2quarts canola oil, plus more as needed
- 2cups/450 grams buttermilk
- 2tablespoons hot sauce, preferably Louisiana Hot Sauce
- 1pound fresh okra, stem ends trimmed, cut crosswise into 1/2-inch pieces (about 3 cups)
- 2cups/240 grams all-purpose flour
- 1cup/138 grams fine or medium yellow cornmeal
- 1tablespoon Cajun seasoning, preferably Slap Ya Mama
- 1teaspoon ground cayenne
- Sea salt, to taste
Step 1Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
Step 2Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
Step 3While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
Step 4In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
Step 5Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
Step 6Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
Step 7Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.