Equipment
Ingredients
Rémoulade Sauce
- 120 g mayonnaise, chilled
- 15 g creole mustard or whole grain mustard
- 10 g prepared horseradish
- 15 g cornichons or dill pickles, finely minced
- 10 g capers, drained and chopped
- 10 ml lemon juice, freshly squeezed
- 2 g smoked paprika
- 3 ml hot sauce
- 1 garlic clove, grated
Okra Prep
- 450 g fresh okra, washed, thoroughly dried, ends trimmed, sliced into 1cm rounds
- 240 ml buttermilk, shaken
Dredge
- 125 g all-purpose flour
- 120 g yellow cornmeal, fine or medium grind
- 8 g salt
- 4 g black pepper, freshly ground
- 2 g cayenne pepper
Frying
- 1000 ml neutral oil
Nutrition (per serving)
Method
Combine mayonnaise, mustard, horseradish, minced pickles, capers, lemon juice, smoked paprika, hot sauce, and grated garlic in a small bowl. Whisk until smooth. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
Place the sliced okra in a large bowl and pour the buttermilk over it. Toss to coat evenly and let sit for 10-15 minutes. This helps the coating adhere and reduces sliminess.
In a separate wide, shallow bowl, whisk together the flour, cornmeal, salt, black pepper, and cayenne pepper until uniform.
Pour the neutral oil into a Dutch oven or heavy pot to a depth of about 5cm (2 inches). Attach the deep-fry thermometer and heat the oil to 190°C (375°F) over medium-high heat.
Working in batches, lift a handful of okra from the buttermilk, shaking off excess liquid. Toss them into the cornmeal mixture, pressing gently to coat. Shake off excess flour using a sieve or slotted spoon before transferring to the oil.
Carefully lower the coated okra into the hot oil. Fry for 3-5 minutes, stirring occasionally with a spider strainer to prevent sticking, until the okra is golden brown and crisp.
Remove the okra from the oil and transfer to a wire rack set over a baking sheet to drain. Sprinkle immediately with a pinch of extra salt while hot.
Repeat with remaining batches, ensuring the oil returns to 190°C (375°F) before adding the next batch. Serve hot with the chilled rémoulade sauce.
Chef's Notes
- Selection Matters: Choose small to medium okra pods (under 10cm). Large pods tend to be woody and tough regardless of how you cook them.
- The Dry Technique: Completely dry the okra after washing it before slicing. Any residual water before the buttermilk soak creates a barrier that prevents the batter from sticking.
- Clean Oil: If frying many batches, use a fine mesh strainer to scoop out floating cornmeal bits between batches. If left, they will burn and impart a bitter taste to the oil.
- Seasoning Layering: The rémoulade is salty and acidic, so be mindful not to over-salt the dredge, but do salt the okra the second it comes out of the fryer.
Storage
Refrigerator: 3 days — Store sauce in an airtight container. Okra loses crispness rapidly.
Reheating: Reheat okra in an air fryer or oven at 190°C (375°F) for 5-7 minutes to restore crunch. Do not microwave.
