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  • 1 pound of fresh okra frozen okra patted dry will work too
  • 1 1/2 cups buttermilk
  • 2 teaspoons of hot sauce
  • 1 egg
  • 1/2 tsp garlic powder
  • 2 cups of yellow cornmeal
  • 2 cups of self rising flour
  • 1- 1 1/2 teaspoon of Cajun seasoning like Tony’s
  • oil for frying


  • Preheat the frying oil to 375 F (either on the stovetop or in a fryer).
  • 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.
  • 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).

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