Fried Pickled Okra is one of those delicacies we Southerner’s enjoy. Just having fried okra is wonderful, but to fry pickled okra…. well, is divine. If you can’t grow your own okra in your neck of the woods, they have prepared pickled okra in most grocery stores. Hope you enjoy!
My dad gave me the most wonderful gift about 15 years ago – okra seeds! He has been saving seeds from his okra plants each year and thought I may like them. They have been one of my most prized gifts of all times. It is as if I have my dad here in my garden with me when I plant them. I think I’ll ask him to actually help me plant the garden next year, or better yet I’ll help him plant his garden.
Okra has always graced my Granny’s fresh vegetable soup recipe as a thickener. Not until I became an adult did I realize the struggle between the two camps of thoughts concerning how to thicken soups and gumbos. One camp feels it must be okra, the other file’ and some, like me, use both. File’ and okra both have very distinct flavors. I feel that it is an injustice to prefer one over the other when you can use both.
Often people think the only way to eat okra is to boil it…yuck! It gets slimy and just gross, in my opinion. There are so many ways to eat it! Obviously, you can fry it, but you can pickle it, roast it (in my Harvest Cookbook), freeze dry it, and use it in soups and stews. Read my blog post on 3 fabulous ways to prepare okra – fried, baked, and succotashed!
In this fried pickled okra recipe, I am getting both worlds of the pickled flavor and then adding the crunch of the batter and frying. What a treat. Serving this beside of fried catfish is dreamy! Give it a try; you will see.
Fried Pickled Okra Ingredients
- Vegetable oil for frying
- 1 cup yellow self-rising cornmeal
- ½ cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground red pepper
- 12 whole pickled okra or you can use prepared pickled okra
- 1 large egg
- 1 teaspoon hot sauce
- In the same skillet you cooked the fish, heat oil to 350 degrees.
- In a shallow dish or plate, combine cornmeal, flour, Cajun seasoning, salt, pepper, and red pepper.
- In a small shallow bowl, whisk eggs and 1 teaspoon of hot sauce.
- Coat okra with the egg mixture, then liberally coat okra with the cornmeal mixture. Once oil reaches 350 degrees, fry in batches until golden brown, about 1 to 2 minutes. Remove okra to a cooling rack placed over a baking sheet.