Jens Deep Fried Cajun Okra Recipes

Steps:

• 1. If using whole fresh okra, wash thoroughly, drain, and cut stems off. You can slice them in half length-wise or slice them into 1/2 inch rounds. Frozen cut okra saves time. Place in a bowl and set aside.
• 2. Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) Get a cookie sheet and line with paper towels. Set aside.
• 3. In a medium bowl, combine cornmeal, flour, garlic powder, Cajun seasoning, black pepper, and salt. Mix well.
• 4. In a separate bowl add buttermilk and hot pepper sauce. Whisk together.
• 5. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
• 6. Carefully add okra to the HOT oil and cook until golden brown. (It may be necessary to fry the okra in batches.)
• 7. Remove from oil, drain on paper towels, and then serve immediately with favorite dipping sauce.

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

Steps:

• Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.