Cajun Fried Okra (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
6 cups oil, for frying |
1/2 cup cornmeal |
1 cup all-purpose flour |
1/4 teaspoon cajun spice |
2 pounds fresh okra, sliced 1/2-inch thick |
1/2 cup buttermilk |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
1 cup mayonnaise |
3 tablespoons thai sweet chili sauce |
1 tablespoon garlic chili pepper sauce |
1/8 teaspoon ground red pepper |
Directions:
1. 2 teaspoons House Seasoning, recipe follows
2. Creamy Chili Sauce, recipe follows
3. Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
4. In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
5. House Seasoning:
6. Mix ingredients together and store in an airtight container for up to 6 months.
7. Creamy Chili Sauce:
8. In a small bowl, combine all ingredients, stirring well. Cover and chill.
9. Yield: 1 1/4 cups
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