Southern Fried Okra

Square overhead shot of a fork dipping fried okra into a remoulade sauce.

5 from 3 votes

Crispy, golden, and perfectly seasoned, this Southern fried okra recipe coats fresh okra in a light cornmeal crust and fries it until crunchy on the outside and tender inside.

Course Side, Side Dish

Cuisine Southern

Keyword crispy fried okra, fried okra, fried okra recipe, southern fried okra, southern fried okra recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 206kcal

Author Blair Lonergan

Ingredients

1 lb. fresh okra
2 cups milk or buttermilk
2 ½ cups self-rising cornmeal mix
2 tablespoons self-rising flour
1 tablespoon kosher salt
½ teaspoon ground black pepper
½ teaspoon Creole or Cajun seasoning
Vegetable oil, for frying

Instructions

Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.
Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.
In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.
Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.
Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat until it reaches a temperature of about 350℉ - 375℉. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.
Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.

Notes

Fresh okra yields the crispiest texture and best flavor.
Self-rising cornmeal mix creates the classic Southern crunch.
Self-rising flour helps the coating fry up light and crisp.
Slice the okra right before breading and frying.
Soak the okra in milk or buttermilk for at least 10 minutes.
Keep the oil between 350°F and 375°F.
Fry in small batches to prevent greasy okra.
Season immediately after frying while the coating is still hot.
Ranch, remoulade, comeback sauce, tartar sauce, and spicy mayo all make great dipping sauces.
Frozen okra can be used if thawed and drained first.
Fried okra is best served immediately.
Reheat leftovers in the oven rather than the microwave.

Nutrition