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Skillet-Fried Okra

Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.

  • Yield: Makes 2 pounds

Photography: Arthur Meehan

Source: Martha Stewart Living, September 2001


  • 1 quart vegetable oil
  • 2 pounds okra
  • 2 large eggs
  • 1/4 cup milk
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon coarse salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • Hot-pepper sauce (optional), for serving


  1. Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.

  2. Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.

  3. Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.

  4. Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.

  5. Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.

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