Southern Fried Okra is crunchy and delicious. Serve as a side dish or snack. Easy to make with a thin or thick crust.
Superb as is or dipped in barbecue sauce, hot sauce, ketchup, barbecue sauce, sweet and sour sauce.
I prepare meals for my precious aunt who is blessed with 75 years of life (as of April 2021). She prefers crunchy okra with a light crust.
Easy to make. Simply skip dipping the okra in buttermilk before coating in the seasoned cornmeal mixture.
If you prefer a thick crust (like me), it’s easily achieved by dipping okra in buttermilk before dredging in the cornmeal mixture.
Helpful Okra Tips…
1. Before cooking, always wash okra in warm/salty water. Rinse in clear water.
2. Thoroughly pat dry with thick paper towels or a clean kitchen towel to get rid of the excess water. Too much moisture causes slimy okra.
3. Cut okra into thick chunks instead of paper thin. Smaller slices tend to get slimy while cooking.
4. Quickly fry prepared okra over high heat to avoid the slimy texture.
Check out more tips on how to cook okra.
Be sure to drain on paper towels after frying to get rid of excess oil. Serve hot or warm.
Helpful Tips For Beginners: How To Read & Follow Any Recipe
Reading a recipe is an important life skill that requires knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and what type of equipment to use.
The following tips will help beginners or experienced cooks use a recipe to create a delicious dish.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe from start to finish. Visualize doing each step which will help you follow each step.
If you see ingredient that you and your family don’t use for whatever reason, try a substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as walnuts, chopped (measure whole walnuts and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written that way in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be helpful the next time you make this recipe.