Fried Okra with Louisiana Rémoulade Sauce

thehungrybluebird.com

KimT13

subheading: For Rémoulade Sauce:

1 cup good quality mayonnaise I like Hellmann's but Duke's would be the southern choice

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon Louisiana-style hot sauce

2 teaspoons creole mustard, whole-grain mustard

2 cloves garlic, minced

2 teaspoons capers, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon paprika

1 scallion, finely chopped

¼ teaspoon kosher salt

subheading: For Okra:

¾ cups cornmeal

¾ cup all purpose flour

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ cup buttermilk

1 to 2 pounds okra I have no idea how much okra I had, this recipe will certainly accomodate 2 lbs, trimmed and cut into ½-inch rounds

6 cups vegetable oil for frying

Directions at thehungrybluebird.com

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