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Preheat the frying oil to 375 F (either on the stovetop or in a fryer).
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Cut the okra into 1/2 inch slices, set aside. In a medium sized mixing bowl, whisk together the buttermilk, hot sauce, garlic powder and egg. In a separate bowl, combine the cornmeal with the flour and Cajun seasoning.
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Dip the okra into the buttermilk, let excess buttermilk drip off and then dredge in the flour mixture. Fry in batches for 3 or 4 minutes, or just until golden brown. Remove from the oil onto a paper towel lined plate and sprinkle with additional salt or Cajun seasoning to taste. Serve hot.
We like to dip ours in mayo mixed with Zatarain’s concentrated liquid shrimp & crab boil to taste (adding a little bit at a time it’s strong).