Frozen battered okra for frying can be okay, but that is cheap buffet fodder. Corn meal breaded okra is not bad and I have posted recipes for that style of fried okra. Buttermilk batter fried okra is the best!
Southerners usually refer to buttermilk batter fried food as being "chicken fried." Southern fried chicken always has buttermilk in the recipe. Buttermilk adds flavor and the enzymes in buttermilk do tenderize tough meats. Buttermilk enzymes also help to bring the natural flavors of fried food to a tastier level.
There are many remoulade recipes in France and several remoulade recipes in Louisiana. Most people refer to each remoulade style by the color of the remoulade. The remoulade in this recipe is a basic French white remoulade. French yellow remoulade has curry powder in the recipe and a few food writers say that is the standard remoulade recipe in France, but that is a matter of opinion.
Many chefs and food writers make fictitious rules in order to restrict creativity. Many American French culinary arts teachers make fictitious restrictive rules in order to discount how good other cuisines of the world really are. Many of those teachers try to make it sound like the French invented every cuisine in the world. The French are actually late comers to the game of fine gourmet cuisine!
Southern cooking is a gourmet cuisine of its own. While working at the Le Cordon Bleu campus restaurant, I whipped up many old southern style recipes and snacks to share with employees or as personal employee meals. One afternoon, I noticed that okra was delivered, so I asked if it was for an upcoming planned dining event. The executive chef said that he did not know that okra was even there, so I got the green light to make some fried okra to snack on.
I cooked the chicken fried okra in the pictures above at the French restaurant. I made remoulade for a dinner party the day before, so I had some on hand. I stood there snacking away and several chefs grabbed a piece of fried okra as they walked by. When the chefs walked past again, they all said "I do not even like okra, but that fried okra is really good!" Then they grabbed a second piece on the way to wherever they were going.
You know that fried okra is good, when people that do not even like fried okra stop dead in their tracks, then turn around and say "thats some good fried okra!"
This recipe makes 2 to 3 servings!
Place 1/2 cup of mayonnaise in a mixing bowl.
Add 3 tablespoons of dijon mustard.
Add 4 tablespoons of minced bermuda onion.
Add 2 tablespoons of chopped capers.
Add 3 tablespoons of finely chopped cornichon pickles.
Add 3 cloves of finely minced garlic.
Add sea salt and white pepper.
Add 2 pinches each of:
Add 1 tablespoon of minced Italian parsley.
Add 1 to 2 pinches of cayenne pepper.
Add 1 pinch of paprika.
Add 1 tablespoon of lemon juice.
Mix the ingredients together.
Refrigerate the remoulade till it is needed.
Wash and trim 6 to 8 ounces of okra.
Cut the small okra in half lengthwise.
Bias slice the larger okra into 2 or 3 long pieces.
Southern Style Buttermilk Batter:
Place 2 cups of buttermilk in a mixing bowl.
Add sea salt and black pepper.
Add 2 pinches of cayenne pepper.
Add 2 pinches of dry mustard powder.
Add 1 pinch of sage.
Add 2 pinches of oregano.
Add 2 pinches of thyme.
Add 1 pinch of marjoram.
Add 1 pinch of ground celery seed.
Add 1 pinch of turmeric.
Add 1 teaspoon of minced Italian parsley.
Add a small amount of flour at a time, while stirring with a whisk, till a thick batter is created. The batter should be just a little bit thicker than a thick flapjack pancake batter.
Southern Style Buttermilk Batter Crispy Fried Okra with Remoulade:
Heat 6" of vegetable frying oil in a high sided pot to 360º.
Place the okra pieces in the bowl with the batter.
Stir the use your fingers to coat a few pieces of the okra with batter at a time.
Let the thick batter coated okra pieces slide off the ends of your fingers into the hot oil a few at a time.
Only add a few battered okra pieces to the oil at a time, to prevent the okra pieces from sticking together.
Fry the okra in small batches, till they are all fried crispy golden brown.
Use a fryer net to place the okra pieces on a wire screen roasting rack to drain off any excess oil.
Mound the southern style buttermilk battered okra on a plate.
Place a ramekin of the remoulade sauce on the plate.
Garnish the remoulade with thin lemon slices.
Crispy golden brown southern chicken fried okra y'all! Yum! ... Shawna