Fried Okra Cajun Style With Remoulade Sauce

From: Sackville

On Aug 31, 2005

Loved this recipe. I don't normally deep fry things but this was a special treat. I did find the quantities off a bit. I used 400g okra (nearly the pound required) but needed 2 eggs to batter all the pieces and probably could have gotten away with 1 cup flour. I also only made a half batch of the dip but we had heaps leftover. started with frozen okra and that worked just fine. They brown pretty quickly in the oil, maybe about 45 seconds to a minute. I don't have a deep fryer so I just did this in a saucepan and with the help of a slotted spoon. A very light and crispy batter.

From: Dreamgoddess

On May 5, 2005

I love fried okra and the spicy breading on this was delicious. The remoulade sauce is an absolute must with this okra recipe. It transforms plain fried okra into a whole new taste experience. My whole family couldn't get enough of this, so next time I'm going to double the recipe. Thanks so much for sharing this wonderful recipe!

From: Girl from India

On Jul 27, 2004

This was nice Rita! I could not make the sauce though. So I need to make this again sometime soon with it to get the whole effect. As a rule I am not too fond of fried stuff but as I had heard about fried okra a lot my curiosity made me try this and I am glad that I did. Served it with dal and rice and Bombay duck(It is a fish that is a speciality here) fry. WIll make this again. Fay

From: PaulaG

On Aug 30, 2005

Definately need the sauce even though the okra is good without it the sauce adds that special touch. The secret is to fry a small amount at a time, otherwise the oil cools down. Made this as per the recipe. Delicious!