Memes Fried Okra Recipes

Steps:

• Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350°F.
• Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
• In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and ¼ teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
• Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
• Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.

Steps:

• Line a plate with paper towels and set by the cooktop. Combine the okra and buttermilk in a bowl. Combine the cornmeal and flour in a second bowl. Using a slotted spoon, remove the okra from the liquid, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to coat.
• Heat the oil in a large cast-iron skillet over medium-high heat until it reaches 350°F on deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see whether it bubbles.) When the oil is hot, add a large spoonful of okra to the skillet. (Don't add too much at once or the oil will cool down and the okra won't cook properly.)
• Cook until brown and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the cooked okra to the prepared plate. Repeat with the remaining okra. Season with salt and pepper. Serve immediately.
• Frying can be messy, but not if you are prepared. Set up a frying center in the kitchen (chefs call it a station) that lets you easily move from marinating the fish to the dry ingredients to the hot oil. Line a plate or baking sheet with paper towels and place it by the pot to receive the fried fish, a clean and efficient system. Only dredge what you can fry at a time: don't coat all the fish and then start frying; the coating will become dense and gummy.

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

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.

Steps:

• Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
• Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
• In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
• Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.

Steps:

• Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
• Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
• While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
• In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
• Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
• Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
• Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.