Southern Fried Okra

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This Southern Fried Okra is crispy, golden, and perfectly seasoned — a classic Southern side dish made with fresh okra and simple pantry ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Appetizers, Side, Side Dish, Sides

Cuisine: American, Comfort, Comfort Food, Soul Food, Southern, Southern Comfort

Servings: Servings

Calories: 292kcal

Slice the Okra into bite-sized pieces and discard the stems.
whisk together the egg, buttermilk, and hot sauce in a mixing bowl.
In a separate mixing bowl, thoroughly combine the cornmeal, flour, salt, pepper, and Cajun seasoning.
heat the oil in a cast-iron skillet to about 360°f.
Once the oil has come to temp, add about ⅓ of the okra to the buttermilk mixture, stirring to ensure it's thoroughly coated.
Using a slotted spoon and working in batches, add a spoonful of the soaked okra to the breading mixture, stirring to coat.
Add the breaded okra to the hot oil to begin frying.
Fry the okra for about 5 minutes per batch until golden brown and crispy.
Once they look golden and crispy, remove them from the skillet to a paper towel-lined dish, immediately sprinkle them with a little extra salt, and serve them hot as an appetizer, side, or snack.

Dry the Okra Well. Moisture is the enemy of crispiness. Make sure the okra is fully dry before coating.

Don’t Overcrowd the Pan. Frying in small batches keeps the oil temperature stable and ensures crispy results.

Use Cast Iron. A cast iron skillet holds heat evenly and creates the best crust.

Season Immediately. Sprinkle a little extra salt right after frying while the okra is still hot.