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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 497 kcal
- Protein
- 11 g
- Carbohydrates
- 60 g
- Fat
- 25 g
- Fiber
- 8 g
- Sugar
- 6 g
- Sodium
- 1630 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 15 mg
- Potassium
- 579 mg
- Calcium
- 289 mg
- Iron
- 4.1 mg
- Magnesium
- 100 mg
- Phosphorus
- 361 mg
- Zinc
- 1.6 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 31 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 88 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.71 mg
- Riboflavin
- 0.45 mg
- Niacin
- 4.5 mg
- Folate
- 203 mcg
- Water
- 182 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Coating falls off during frying
Cause: Okra was too wet before dredging or the oil was too cold
Fix: Cannot fix cooked batch; ensure next batch is shaken well and oil is hot
Prevention: Shake off excess buttermilk vigorously and ensure oil is at 190°C (375°F) before adding okra
Okra is soggy or greasy
Cause: Oil temperature dropped too low due to overcrowding
Fix: Place on a wire rack in a 200°C oven for 5 minutes to try and crisp up
Prevention: Fry in smaller batches and monitor thermometer constantly
Cultural Context
Okra arrived in the American South via the trans-Atlantic slave trade from West Africa, where it is known as 'gombo' (origin of the word gumbo). This method of frying highlights the Southern tradition of utilizing cornmeal for texture, while the rémoulade reflects the French-Creole influence intrinsic to Louisiana cuisine.
