YumVerseEats
Cajun Cornmeal-Crusted Okra
Cajun cornmeal-crusted okra, pan-fried until golden and crisp with a smoky seasoned coating.
RECIPE AT A GLANCE
15
min
Active Time
25
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
A buttermilk soak helps the cornmeal coating cling and crisp. Pan-frying in shallow oil gives the crunch of fried okra with less mess.
Quick Fixes
Coating falling off: let the buttermilk drip off, then press the cornmeal on.
Soggy okra: don't crowd the pan; fry in batches.
Ingredients
Vegetables
Sauce
• ½ cup vegetable oil, for frying
Breading
• ¼ cup all-purpose flour
• 1 teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
How to Make It
1
Toss the okra with the buttermilk and let sit 5 minutes.
2
Mix cornmeal, flour, Cajun seasoning, smoked paprika, and salt in a shallow dish.
3
Lift the okra from the buttermilk and toss in the cornmeal mixture to coat.
4
Heat the oil in a skillet over medium-high.
5
Fry the okra in batches 3 to 4 minutes, turning, until golden and crisp.
6
Drain on a paper-towel-lined plate and serve.
Store
Best fresh; store up to 2 days.
Reheat
Reheat in the oven or air fryer at 375°F to re-crisp.
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MORE READER FAVORITES
10
min active
·
420
min total
10
min active
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20
min total
10
min active
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25
min total
20
min active
·
30
min total
Avo's Tip
Fry in batches so the pan stays hot and the okra crisps instead of steaming.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Fresh or frozen okra?
Fresh stays crispest; if using frozen, thaw and pat it very dry first.
• Can I bake it instead?
Yes. Arrange on a rack and bake at 425°F until golden, flipping once.
• How do I keep it from getting slimy?
Keep the okra dry, fry hot, and don't overcrowd the pan.
Cajun Cornmeal-Crusted Okra
Ingredients
—
—
1 lb fresh okra, sliced into 1/2-inch rounds
—
—
½ cup buttermilk
—
—
¾ cup yellow cornmeal
—
—
¼ cup all-purpose flour
—
—
1 teaspoon Cajun seasoning
—
—
½ teaspoon smoked paprika
—
—
½ teaspoon kosher salt
—
—
½ cup vegetable oil, for frying
Instructions
1
Toss the okra with the buttermilk and let sit 5 minutes.
2
Mix cornmeal, flour, Cajun seasoning, smoked paprika, and salt in a shallow dish.
3
Lift the okra from the buttermilk and toss in the cornmeal mixture to coat.
4
Heat the oil in a skillet over medium-high.
5
Fry the okra in batches 3 to 4 minutes, turning, until golden and crisp.
6
Drain on a paper-towel-lined plate and serve.
15
min
active
25
min
total
6
servings
YumVerseEats
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