Fried Okra with Herb Remoulade

Name: Fried Okra with Herb Remoulade
Ingredients: 1 cup yellow cornmeal; 0.25 cup all-purpose flour; 2 teaspoons coarse salt; 0.5 teaspoon cayenne pepper; 0.25 teaspoon freshly ground pepper; 3 large egg whites; 1 pound okra, trimmed and sliced crosswise ½-inch thick; 1 quart vegetable oil; Lemon wedges, for serving; Hot sauce, for serving (optional); Herb Remoulade

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By

Martha Stewart Test Kitchen

Updated on August 31, 2017

Servings:

4

You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.

Ingredients

1 cup yellow cornmeal
¼ cup all-purpose flour
2 teaspoons coarse salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground pepper
3 large egg whites
1 pound okra, trimmed and sliced crosswise ½-inch thick
1 quart vegetable oil
Lemon wedges, for serving
Hot sauce, for serving (optional)
Herb Remoulade

Directions

In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat evenly.
In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.