Spicy Fried Okra
Spicy fried okra is a crunchy Southern-style side with real heat in the coating. The seasoned flour carries cayenne and a generous amount of black pepper, and a dip in hot sauce before the second dredge adds a tangy kick that plain cornmeal versions lack. Halving the pods lengthwise gives more crisp surface and keeps the centers from turning slimy. Frying in small batches at 375°F keeps the oil hot.
Instructions
Stir the salt, black pepper, cayenne and half a cup of the flour together in a bowl. Toss the halved okra in this mixture until every piece is coated.
Dip each piece of okra into hot sauce, then dredge it in the remaining flour. Add more flour if the coating looks thin or wet, then let the okra rest for 2 to 3 minutes so the coating sticks.
Pour the peanut oil into a large pot or deep-fryer and heat it to 375°F. Fry the okra in batches of 6 for 3 to 4 minutes, until the coating is golden brown and crisp.
Lift each batch out and drain it on a cooling rack, then fry the next batch until all the okra is done. Sprinkle with kosher salt and more freshly ground black pepper, and serve warm.
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