RCI-SN.002.0152.001
Fried Okra Cajun-style with Remoulade Sauce
Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce!
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Cut okra into ¼ inch slices and pat dry with paper towels to remove excess moisture, which helps achieve crispiness during frying.
2
Combine unbleached all-purpose flour, ground cumin, chili powder, garlic powder, paprika, black pepper, and salt in a shallow bowl and mix thoroughly.
3
Place lightly beaten egg in a separate shallow bowl. Working in batches, dip okra slices into egg, then dredge thoroughly in the spiced flour mixture, shaking off excess.
4
Heat corn oil in a heavy-bottomed pot or deep skillet to 350°F, using a thermometer to ensure proper temperature for consistent frying.
5
Carefully add okra slices to hot oil in batches, avoiding overcrowding the pan to maintain oil temperature and allow even browning.
3 minutes
6
Fry okra until golden brown and crispy, stirring occasionally with a slotted spoon to ensure even cooking and proper color development.
2 minutes
7
Transfer fried okra to a paper towel-lined plate using a slotted spoon and immediately season with salt while still hot.
8
Repeat frying process with remaining okra batches, allowing oil temperature to return to 350°F between each batch for optimal crispiness.
9
Arrange fried okra on a serving platter and serve hot alongside remoulade sauce for dipping.