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.
- 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
- 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.