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Andre Baranowski
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| Fried Okra |
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SERVES 4–6
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness. See "State Plates: Oklahoma" for more on the official state meal, which consists of fried okra, stewed squash, pecan pie, and chicken fried steak.
1 quart buttermilk
5 dashes Tabasco sauce
1 lb. fresh okra, washed, stems trimmed
3 tsp. kosher salt
1 cup flour
¾ cup stone-ground yellow cornmeal
½ tsp. cayenne pepper
½ tsp. freshly ground black pepper
Canola oil
1. In a large bowl, stir together the buttermilk and Tabasco. Add the okra to the buttermilk mixture; set aside to let rest for 10 minutes.
2. In a large bowl, combine the salt, flour, cornmeal, cayenne pepper, and black pepper. Strain the okra in a colander. Working in batches, dredge the okra in the flour mixture and toss to coat. Shake off excess flour and transfer okra to a parchment-lined sheet pan.
3. Heat 1" of oil in a 12" cast-iron skillet over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry the okra (do not crowd the pan), turning them occasionally, until golden brown, about 4 minutes. With a slotted spoon, transfer fried okra to a paper towel–lined plate. Serve with more Tabasco, if you like.
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