CRISPY Fried Okra

DannyW

Senior Member
Like others have said, cornmeal is the key. Most places bread their oatmeal in some kind of flour based coating and all you really taste is the breading. Fry it in hot oil until it's nearly burned...you have to really stay on top of it the last minute. And don't over-crowd the pan...it may take several batches to fry up a good pile of it.

The first time you do it you will think the okra is not taking the cornmeal...the okra will look like nothing is really there. But you are not trying to create a thick outside breading like you see on the okra at Golden Corral. That cornmeal is working itself into the okra and it will fry up nicely.

FWIW I use cornmeal instead of breading on my fried shrimp as well.
 
Top