Ingredients
For the Rémoulade
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Dijon mustard
1 teaspoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon white white vinegar
1 teaspoon lemon juice
For the Fried Okra
2 quarts canola oil, plus more as needed
2 cups/450 grams buttermilk
2 tablespoons hot sauce, preferably Louisiana Hot Sauce
1 pound fresh okra, stem ends trimmed, cut crosswise into 1/2-inch pieces (about 3 cups)
2 cups/240 grams all-purpose flour
1 cup/138 grams fine or medium yellow cornmeal
1 tablespoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon ground cayenne
Sea salt, to taste
Directions
1
Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
2
Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
3
While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
4
In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
5
Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
6
Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
7
Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.