Detailed Directions and Instructions
Prepare the Okra
Wash the okra thoroughly under cool running water. Trim the stems and slice the okra into ½-inch thick pieces.
Combine the Coating Ingredients
In a large bowl, mix together cornmeal, flour, salt, pepper, and any other desired seasonings until well combined.
Coat the Okra
Add the sliced okra to the bowl with the coating mixture. Toss the okra until it is evenly coated with the dry ingredients.
Heat the Oil
In a large skillet, pour enough oil to cover the bottom, about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F.
Fry the Okra
Carefully add the coated okra to the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
Drain the Fried Okra
Use a slotted spoon to remove the fried okra from the oil. Place it on a plate lined with paper towels to drain any excess oil.
Serve Warm
Serve the crispy fried okra warm as a side dish or snack. Enjoy!
Notes
Choosing Okra
Select fresh, firm okra pods that are bright green and free from blemishes for the best results.
Spice Adjustments
Feel free to customize the seasoning in the coating mixture based on your personal taste preferences.
Oil Temperature
Using a thermometer can help ensure the oil is at the right temperature for frying. If the oil is not hot enough, the okra will absorb too much oil.
Storage Suggestions
Leftover fried okra can be stored in an airtight container in the refrigerator for up to 3 days, but it is best enjoyed fresh. Reheat in the oven for crispiness.
