Fried Okra

Name: Fried Okra
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 5 dashes Tabasco sauce; 1 lb. fresh okra, washed, stems trimmed; 3 tsp. kosher salt; 1 cup flour; 3 ⁄ 4 cup stone-ground yellow cornmeal; 1 ⁄ 2 tsp. cayenne pepper; 1 ⁄ 2 tsp. freshly ground black pepper; Canola oil

Serves
serves 4-6

ANDRÉ BARANOWSKI

Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness. See "State Plates: Oklahoma" for more on the official state meal, which consists of fried okra, stewed squash, pecan pie, and chicken fried steak.

Ingredients

5 dashes Tabasco sauce
1 lb. fresh okra, washed, stems trimmed
3 tsp. kosher salt
1 cup flour
³⁄₄ cup stone-ground yellow cornmeal
¹⁄₂ tsp. cayenne pepper
¹⁄₂ tsp. freshly ground black pepper
Canola oil

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Instructions

Step 1

In a large bowl, stir together the buttermilk and Tabasco. Add the okra to the buttermilk mixture; set aside to let rest for 10 minutes.

Step 2

In a large bowl, combine the salt, flour, cornmeal, cayenne pepper, and black pepper. Strain the okra in a colander. Working in batches, dredge the okra in the flour mixture and toss to coat. Shake off excess flour and transfer okra to a parchment-lined sheet pan.

Step 3

Heat 1" of oil in a 12" cast-iron skillet over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry the okra (do not crowd the pan), turning them occasionally, until golden brown, about 4 minutes. With a slotted spoon, transfer fried okra to a paper towel-lined plate. Serve with more Tabasco, if you like.

In a large bowl, stir together the buttermilk and Tabasco. Add the okra to the buttermilk mixture; set aside to let rest for 10 minutes.
In a large bowl, combine the salt, flour, cornmeal, cayenne pepper, and black pepper. Strain the okra in a colander. Working in batches, dredge the okra in the flour mixture and toss to coat. Shake off excess flour and transfer okra to a parchment-lined sheet pan.
Heat 1" of oil in a 12" cast-iron skillet over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry the okra (do not crowd the pan), turning them occasionally, until golden brown, about 4 minutes. With a slotted spoon, transfer fried okra to a paper towel-lined plate. Serve with more Tabasco, if you like.