Ingredients
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⅔ cup Mayonnaise
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⅓cup finely chopped cooked Shrimp
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1tablespoon Creole Mustard
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1teaspoon prepared Horseradish
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¼teaspoon Paprika
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⅛teaspoon bottled Hot Pepper Sauce
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16 whole fresh Okra
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¼cup all-purpose Flour
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1 Egg
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1 tablespoon Water
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⅔cup yellow Cornmeal
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1teaspoon Old Bay Seasoning
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2 cups Peanut Oil
Directions
If you think you don’t like okra because you associate it with the slimy version that appears in overcooked gumbo, think again. Very fresh okra has a crisp texture and mild flavor. This preparation quick frying in a cornmeal coating only enhances that crispness. Serve the slices hot with this spicy mayo, and they will disappear in a flash.
Steps
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1
Done
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For dipping sauce, in a medium bowl combine mayonnaise, shrimp and/or sausage, mustard, horseradish, paprika, and hot pepper sauce; cover and chill. |
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2
Done
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Pat okra dry with paper towels. |
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3
Done
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Place flour in a shallow dish. In another shallow dish lightly beat egg and the water until combined. In a third shallow dish combine cornmeal and Old Bay seasoning. Dip okra slices in flour, then egg mixture. Roll in cornmeal mixture to coat. |
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4
Done
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In a heavy medium saucepan heat oil over medium-high heat. Using a spoon, carefully add okra, a few at a time, to hot oil. Fry about 4 minutes or until crisp and golden brown, turning once. Drain on paper towels. Repeat with remaining okra, adding more oil if necessary. |
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5
Done
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Serve warm okra slices with dipping sauce. |
