Fried Okra with Comeback Sauce

1. 1
   mix · ~2 min

   Make the Comeback Sauce.

   1.Whisk together mayonnaise, ketchup, hot sauce, Worcestershire sauce, lemon juice, minced garlic, and Dijon mustard in a small bowl.

   2.Season with a pinch of black pepper and whisk until smooth and well combined.

   3.Cover and refrigerate until ready to serve.

   TIPThe sauce tastes even better after an hour in the fridge — the flavors meld together beautifully.
2. 2
   prep · ~5 min

   Prepare the okra.

   1.Wash okra pods and pat completely dry with a clean kitchen towel.

   2.Trim stem ends and slice okra into 1/2-inch thick rounds.

   3.In a medium bowl, whisk together buttermilk and beaten egg.

   TIPMake sure the okra is bone-dry before slicing — moisture is what creates the slimy texture when cut.
3. 3
   prep · ~3 min

   Set up the dredging station.

   1.In a separate bowl, combine cornmeal, all-purpose flour, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and black pepper.

   2.Whisk the dry mixture until evenly combined.

   3.Line up the wet mixture and dry mixture bowls side by side.
4. 4
   prep · ~5 min

   Coat the okra pieces.

   1.Working in small batches, drop sliced okra into the buttermilk mixture and toss to coat.

   2.Using a slotted spoon, lift okra from the wet mixture, letting excess drip off.

   3.Drop into the cornmeal mixture and toss gently until each piece is fully coated.

   4.Transfer coated okra to a clean plate or tray in a single layer.

   TIPDon't crowd the okra in the dry mix — coat in small batches so every piece gets an even, crispy layer.
5. 5
   prep · ~5 min

   Heat the frying oil.

   1.Pour oil into a Dutch oven or deep heavy-bottomed pot to a depth of about 2 inches.

   2.Heat over medium-high heat until the oil reaches 350°F (use a thermometer).

   3.Set a wire rack over a baking sheet near the stove for draining.

   TIPKeep the oil at a steady 350°F — too cool and the okra gets greasy, too hot and the coating burns before the okra cooks.
6. 6
   fry · ~15 min

   Fry the okra.

   1.Carefully drop a small handful of coated okra into the hot oil — do not overcrowd.

   2.Fry for 3-4 minutes, turning once with tongs, until deep golden brown and crispy.

   3.Lift out with a slotted spoon and transfer to the wire rack to drain.

   4.Repeat with remaining okra in small batches, allowing oil to return to temperature between batches.

   TIPFry in small batches — overcrowding drops the oil temperature fast and makes the okra soggy.
7. 7
   garnish · ~1 min

   Season the hot okra.

   1.Immediately after draining, sprinkle the hot fried okra with a small pinch of extra salt.

   2.Toss gently to distribute the seasoning.

   TIPSeason right when they come out of the oil — the salt sticks better to the hot, slightly oily surface.
8. 8
   serve

   Serve hot with Comeback Sauce on the side.

   Pile the crispy fried okra onto a serving platter. Retrieve the Comeback Sauce from the fridge and give it a quick stir. Serve the okra immediately with the sauce for dipping.

   TIPFried okra waits for no one — serve it right away while the coating is at its crispiest.

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