Equipment
Ingredients
Okra & Marinade
- 400 g okra, ends trimmed, sliced 1.5cm thick
- 240 ml buttermilk, cold
- 15 ml hot sauce
Cornmeal Breading
- 120 g fine cornmeal
- 60 g all-purpose flour
- 5 g kosher salt
- 3 g garlic powder
- 2 g smoked paprika
- 2 g black pepper
- 1 g cayenne pepper
Frying
- 1000 ml peanut oil
Zesty Remoulade
- 120 g mayonnaise
- 15 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 10 g capers, drained and chopped
- 5 g fresh parsley, finely chopped
- 1 garlic, minced
- 5 ml hot sauce
- 2 g sweet paprika
Nutrition (per serving)
Method
In a small mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, parsley, minced garlic, hot sauce, and sweet paprika. Mix thoroughly and refrigerate until ready to serve.
Place the sliced okra in a medium mixing bowl. Pour the buttermilk and hot sauce over the okra, stirring to coat completely. Let it soak for 15 minutes at room temperature.
In a separate, wide mixing bowl, whisk together the cornmeal, flour, kosher salt, garlic powder, smoked paprika, black pepper, and cayenne pepper.
Pour peanut oil into a heavy-bottomed pot to a depth of 5cm. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 190 degrees C or 375 degrees F.
Using a slotted spoon, lift a handful of okra from the buttermilk, allowing the excess to drip off. Drop the okra into the cornmeal mixture and toss until completely coated. Transfer to a clean baking sheet. Repeat until all okra is coated.
Carefully lower the breaded okra into the hot oil in batches to avoid crowding the pot. Fry for 3 to 4 minutes, stirring occasionally, until deeply golden and crispy.
Use a slotted spoon to transfer the fried okra to a wire rack set over a baking sheet to drain. Immediately sprinkle with a small pinch of additional kosher salt while hot. Serve immediately with the chilled remoulade.
Chef's Notes
- Soaking the okra in buttermilk serves a dual purpose: it acts as a flavorful binder for the cornmeal, and its acidity helps neutralize the okra's natural mucilage (the slime).
- Always use a wire rack set over a baking sheet to drain fried foods. Placing them on paper towels creates steam, which will quickly ruin your hard-earned crispy crust.
- Maintaining your oil temperature between 180 and 190 degrees Celsius is critical. Too cold, and the breading absorbs oil; too hot, and the cornmeal will burn before the okra cooks through.
- For the best remoulade, let it rest in the refrigerator for at least an hour before serving to allow the flavors to marry and the dehydrated spices to bloom.
Storage
Refrigerator: 1 day — Remoulade can be stored for up to 1 week. Fried okra is best consumed immediately but can be stored for 1 day.
Reheating: Reheat leftover okra in an air fryer or oven at 200 degrees C for 5 minutes. Do not microwave.
