Fried Okra Cajun Style with Remoulade Sauce
Delight your taste buds with this irresistible Fried Okra Cajun Style paired with a creamy, zesty Remoulade Sauce—perfect for a bold Southern-inspired appetizer or side dish. This recipe showcases the vibrant flavors of the Deep South, featuring okra marinated in spiced buttermilk, then coated in a crispy cornmeal-flour blend infused with Cajun seasoning, paprika, and a touch of cayenne for a flavorful kick. Fried to golden perfection, the okra is served alongside a homemade remoulade sauce made with tangy Creole mustard, pickle relish, and smoky paprika, offering the perfect balance of heat and tang. Ready in just 30 minutes, this dish is ideal for gatherings or as a snack that highlights the rustic charm of Southern cuisine. Try it today for a crunchy, golden bite dipped in creamy, spicy goodness!
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Recipe Information
Ingredients
- 1 pound Okra pods
- 1 cup Buttermilk
- 2 teaspoons Cajun seasoning
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cayenne pepper
- 4 cups Vegetable oil (for frying)
- 0.5 cup Mayonnaise
- 2 tablespoons Creole mustard (or Dijon mustard)
- 2 tablespoons Pickle relish or chopped dill pickles
- 1 teaspoon Hot sauce
- 1 teaspoon Lemon juice
- 1 clove Garlic, finely minced
- 0.5 teaspoon Smoked paprika (for remoulade)
Instructions
Wash the okra and pat dry. Trim off the stems and cut the pods into 1/2-inch pieces.
In a large bowl, combine the buttermilk and 1 teaspoon of Cajun seasoning. Add the okra pieces and toss to coat. Let marinate for 10 minutes.
In another bowl, mix the flour, cornmeal, remaining 1 teaspoon Cajun seasoning, paprika, garlic powder, salt, black pepper, and cayenne pepper.
Remove the okra from the buttermilk mixture, allowing excess liquid to drip off, then dredge in the seasoned flour and cornmeal mixture until fully coated. Place the coated okra on a baking sheet and set aside.
In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Test the oil by dropping in a small piece of batter; it should sizzle and rise to the surface.
Fry the okra in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan. Use a slotted spoon to transfer the fried okra to a plate lined with paper towels to drain any excess oil.
To make the remoulade sauce, combine the mayonnaise, Creole mustard, pickle relish, hot sauce, lemon juice, minced garlic, and smoked paprika in a small bowl. Stir thoroughly until well combined.
Serve the fried okra hot with the remoulade sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
10547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1052.0 g | 1349% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 4957 mg | 216% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 29.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 713 mg | 55% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
