Fried Okra with Comeback Sauce

Instructions

1. 1

   Prepare the Comeback Sauce

   • In a medium bowl, whisk together the mayonnaise, ketchup, chili sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
   • Cover the bowl and refrigerate for at least 30 minutes, or ideally 1-2 hours, to allow the flavors to meld together.
2. 2

   Prepare the Okra and Dredging Station

   • Wash the fresh okra and pat it completely dry with paper towels. This is crucial to prevent a slimy texture.
   • Trim off the stems and slice the pods into 1/2-inch thick rounds.
   • Set up a three-step dredging station. In a shallow dish, whisk together the buttermilk and the large egg.
   • In a second shallow dish, combine the yellow cornmeal, all-purpose flour, paprika, and 1 tsp of salt. Mix thoroughly.
3. 3

   Heat the Frying Oil

   • Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches.
   • Heat the oil over medium-high heat until it reaches a steady temperature of 365°F (185°C). Use a deep-fry or candy thermometer for accuracy.
   • If you don't have a thermometer, test the oil by dropping a small piece of coated okra into it; it should sizzle vigorously and turn golden in about 60 seconds.
4. 4

   Coat and Fry the Okra

   • Working in small batches to avoid overcrowding the pot, add a handful of okra slices to the buttermilk mixture and toss to coat.
   • Using a slotted spoon, lift the okra from the buttermilk, allowing excess liquid to drip off. Immediately transfer it to the cornmeal mixture.
   • Toss the okra in the cornmeal dredge until every piece is thoroughly and evenly coated.
   • Carefully lower the coated okra into the hot oil. Fry for 3-4 minutes, stirring gently once or twice, until deep golden brown and crispy.
   • Use a spider strainer or slotted spoon to remove the fried okra and transfer it to a wire rack set over a baking sheet to drain excess oil.
5. 5

   Season and Serve

   • Immediately after removing the okra from the oil, sprinkle it lightly with additional salt while it's still hot.
   • Repeat the coating and frying process with the remaining okra, ensuring the oil returns to 365°F between batches.
   • Serve the hot, crispy fried okra immediately with the chilled Comeback Sauce for dipping.