My quick and easy method using a zip-top bag makes it super simple and crazy fast. (And no, this isn’t sponsored by Zatarain’s.)Īnd while coating each piece of okra sounds daunting, it’s really not. The mix is great on lots of stuff, but I especially love it on okra. It’s savory and tangy with a touch of lemon and a hint of spice. It saves you a ton of time and expense being that all the spices and flavor is right in the mix. Using a box of Zatarain’s Seasoned Fish-Fri Southern Style is the trick. This particular recipe makes some of the best fried okra I’ve ever had. You’ll just need to thaw it completely first. And a lot of the work is already done for you being that it’s been washed, trimmed, and cut into bite size pieces. I much prefer this made with fresh okra, but in all honesty, frozen cut okra works really well. Find the recipe for my Old School Skillet Fried Okra here. That results in a more hash-like finished product. It is where you combine the coating and okra together and cook it stove-top in a cast iron skillet. The other method I call the “hash” or “skillet-fried” method. It’s where you coat individual pieces of okra in a seasoned flour/cornmeal mixture and deep fry them. This particular method is what I call the “piece” method. And honestly, I love them both I don’t really have a favorite. Now, in the South there are basically two ways to do fried okra. It’s just so dang good! It’s like Southern popcorn or something. Am I right? Last week I got a hankerin’ for some of the stuff, made some, and sat and ate it until I was about three pieces short of sick. If you have any leftover okra, to reheat it, fry it for about one minute, just long enough for it to heat it.It doesn’t get much more Southern than fried okra. If you are going to add additional seasoning, go ahead and add it while the okra is hot.Īnd I’ll also let you in on a little secret. Only one teaspoon of salt was used to make this recipe, but you may need additional salt depending on your taste. This is a good time to go ahead and taste your okra. Once the okra is brown, remove it from the pan and transfer it to a paper towel covered dish to soak up the extra oil. Use your spoon to separate the okra during the frying process. The okra will begin to clump while frying. Once the oil is hot, add the okra to the pan in large spoon fulls and fry until golden brown, three to five minutes. Next, add two to three inches of vegetable oil to a frying pan and heat to medium heat. Prepare the okra for frying in two to three batches. Using your fingers or a separate strainer spoon, coat the okra in the dry mixture.Īfter the okra is well coated, remove it from the dry mixture using the strainer spoon and place it on a plate.Ĭomplete the process until all of the okra is coated. Next, using a strainer spoon, pick up a few pieces of okra at a time, shaking off any extra buttermilk and then place them in the dry mixture. In a separate bowl, mix the flour, cornmeal and salt. Pour the buttermilk over the okra and fully coat each piece in the buttermilk. Flour and Cornstarch: For the okra breading.įirst, completely thaw the okra and pour off any residual liquid.Buttermilk: For coating the okra before adding it into the dry mixture.Frozen Okra: A 12 ounce bag of okra, fully thawed.Ingredients needed to make the Fried Okra: So let’s get into it so I can show you how it’s done! Since we are using frozen okra, it is something you can always have on hand in your freezer so that you can make this recipe anytime! I’m sure that you have most of the ingredients in your pantry and you don’t even need fresh okra for this recipe. Of course it may be easier to just to place a side order at a restaurant, but why do that when you can make it at home? Fried okra is one of those southern side dishes that are a must.
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