Fried Okra

See the RecipeAndré 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.

Fried Okra
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
Yield: serves 4-6

Ingredients

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

Instructions

  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.
  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.
  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.