Fried Okra With Rémoulade

Name: Fried Okra With Rémoulade
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: 1 cup mayonnaise; 1/4 cup ketchup; 3 tablespoons Dijon mustard; 1 teaspoon Cajun seasoning, preferably Slap Ya Mama; 1 teaspoon white white vinegar; 1 teaspoon lemon juice; 2 quarts canola oil, plus more as needed; 2 cups/450 grams buttermilk; 2 tablespoons hot sauce, preferably Louisiana Hot Sauce; 1 pound fresh okra, stem ends trimmed, cut crosswise into 1/2-inch pieces (about 3 cups); 2 cups/240 grams all-purpose flour; 1 cup/138 grams fine or medium yellow cornmeal; 1 tablespoon Cajun seasoning, preferably Slap Ya Mama; 1 teaspoon ground cayenne; Sea salt, to taste

Recipe from Joseph J. Boudreaux III

Adapted by Kayla Stewart

Updated May 4, 2023

Fried Okra With Rémoulade — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes
Rating: 4(158)
Comments: Read comments

“Fresh, never frozen” — that’s Joseph J. Boudreaux III’s motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that’s infused with a bit of heat, Mr. Boudreaux’s fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor. If you'd rather not deep-fry, you also can pan-fry okra or stir-fry it. —Kayla Stewart

Featured in: Fried Okra, Beyond the Batter

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

For the Rémoulade

1cup mayonnaise
¼cup ketchup
3tablespoons Dijon mustard
1teaspoon Cajun seasoning, preferably Slap Ya Mama
1teaspoon white white vinegar
1teaspoon lemon juice

For the Fried Okra

2quarts canola oil, plus more as needed
2cups/450 grams buttermilk
2tablespoons hot sauce, preferably Louisiana Hot Sauce
1pound fresh okra, stem ends trimmed, cut crosswise into ½-inch pieces (about 3 cups)
2cups/240 grams all-purpose flour
1cup/138 grams fine or medium yellow cornmeal
1tablespoon Cajun seasoning, preferably Slap Ya Mama
1teaspoon ground cayenne
Sea salt, to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1½ cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
Step 2
Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
Step 3
While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
Step 4
In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
Step 5
Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
Step 6
Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
Step 7
Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.

Ratings

4 out of 5

158 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Grace2 years ago

I’m sure this is good but it’s what a lot of home cooks in the South call, “restaurant style.” Few in my line of home cooks would ever use flour & if so, less than the amount of corn meal. The grind of corn meal has everything to do with the outcome of this dish. I would recommend Lamb’s but if you’re not lucky enough to have that available, go with white corn meal. You are looking for am extra fine grind that no amount of flour can substitute for.

Tanya2 years ago

I’m just here for the remoulade :-)

Eric Phillips2 years ago

White white vinegar? Just use your regular white vinegar. They might be referring to white wine vinegar but white vinegar is the one everyone has. These are delicious.

Ronni1 year ago

Sorry that is too much flour. I'm from Oklahoma so I should have known better.

Sylvia2 years ago

I tried this with frozen and thawed okra slices, which, to be fair, the recipe explicitly says not to do. I'm not rating the recipe, having ignored the advice, I'm just letting you know that Mr Boudreaux was right and I was wrong.

Dawn Fornear2 years ago

Reminds me of my Oklahoma childhood!

Private comments are only visible to you.