Fried Okra Cajun Style With Remoulade Sauce Recipes

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FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE



Fried Okra Cajun Style With Remoulade Sauce image

You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb okra, cut into 1/4 inch slice
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 egg, lightly mixed
2 cups corn oil, more if needed
salt, for seasoning

Steps:

  • Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
  • Heat the oil in a large skillet.
  • When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
  • Drain on paper towels.
  • Season with salt.
  • Serve with Remoulade Sauce recipe#87124.

Nutrition Facts : Calories 598.5, Fat 55.6, SaturatedFat 7.3, Cholesterol 26.4, Sodium 166.3, Carbohydrate 22.8, Fiber 2.8, Sugar 0.9, Protein 4.5

CAJUN REMOULADE SAUCE



Cajun Remoulade Sauce image

A spicy little sauce to top off any kind of fried fare... Try it as a dip for pretzels or veggies. It's like ketchup...many many uses!

Provided by Fauve

Categories     Sauces

Time 3m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup light mayonnaise
2 tablespoons chili sauce
2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
2 green onions, minced
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • Mix all ingredients together.
  • Cover and refrigerate up to 3 days.
  • Use on fried fish, french fries-- use your imagination!

Nutrition Facts : Calories 81, Fat 6.7, SaturatedFat 1, Cholesterol 7, Sodium 316.9, Carbohydrate 4.4, Fiber 0.8, Sugar 2.1, Protein 0.6

FRIED OKRA WITH HERB REMOULADE



Fried Okra with Herb Remoulade image

You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large egg whites
1 pound okra, trimmed and sliced crosswise 1/2-inch thick
1 quart vegetable oil
Lemon wedges, for serving
Hot sauce, for serving (optional)
Herb Remoulade

Steps:

  • In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat evenly.
  • In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
  • Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.

GRILLED OKRA WITH CAJUN RéMOULADE



Grilled Okra With Cajun Rémoulade image

Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.

Provided by Steven Raichlen

Time 20m

Yield 6 servings

Number Of Ingredients 12

Vegetable oil, for the grill grates
1 pound okra (small pods are the most tender)
3 tablespoons melted butter or extra-virgin olive oil
Cajun or Creole seasoning or blackening spice mixture, for sprinkling
3/4 cup mayonnaise
3 tablespoons Creole or Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon pickle juice (optional)
1 teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
1 teaspoon pimentón (smoked paprika)
1 teaspoon Cajun seasoning
1 tablespoon chopped fresh chives

Steps:

  • Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
  • Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
  • Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
  • Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
  • Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

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