Fried Okra with Herb Remoulade


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.


  • 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


  1. 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.

  2. 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.

  3. Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.

Related Articles