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Fried Okra with Louisiana Rémoulade

Summer farm-fresh okra soaked in buttermilk, dredged in seasoned cornmeal then fried, with homemade rémoulade sauce for dipping.

Fried Okra with Louisiana Rémoulade on white serving platter.

Meathead and I went to a real dive last week for dinner.  We heard they had good food so we checked it out.  First, we had to eat outside because of the smoke.  I reeked after just two minutes inside.  Second, the place was full of regulars and they were friendly, loud and hilarious, but mostly welcoming to us newbies. Third, the catfish special was very good.

Just picked farm fresh okra in box.

We were sitting at a big table on the front porch when a man in overalls ~ no shirt ~ started rummaging through a box at the end of the table.  Turns out the local farmers put excess produce on the table and you can help yourself.  This Popeye farmer-like guy was grabbing okra.  I've never had or cooked okra.  We started talking about all the ways to cook okra and then he said, "The worse you can do is do it wrong".  I took his advice and grabbed myself a bag of okra.

Ingredients for remoulade sauce on display in sheet pan.

So, the next morning I'm staring at all this okra and wondering what to do with it.  A little research, and based on what I had on hand, I decided to make fried okra with a Louisiana-style rémoulade sauce.  I was very pleased, and my neighbor who is from the south gave it a big thumbs up.

Ingredients in bowls for frying okra, seasoned cornmeal, cut up okra and buttermilk.

Pouring buttermilk over fresh sliced okra.

I asked Meathead what okra tastes like and he said mushy.  I've also heard the term slimy used to describe okra.  Okra definitely gets a bad wrap.  I think it is a misunderstood vegetable.  I still don't really get okra or what it's used for.  But I do like this fried version.  It wasn't mushy or slimy.  After it sat awhile and cooled down to room temp, I would say maybe a little mushy.  For the most part, I don't think okra has much flavor, kind of like yellow squash I'd say.

Homemade rémoulade sauce in bowl for dipping.

But all is good with a tangy, Louisiana-style rémoulade sauce to dip the crispy nuggets of okra in.  It's a mayonnaise-based sauce that has many variations. This is what I've heard is Louisiana, cajun or southern rémoulade ~ it's perfect, I love it.

Fried Okra with Louisiana Rémoulade sauce on white platter.

If you find yourself with okra and don't know what the heck to do with it, try this fried okra with Louisiana rémoulade.  I definitely didn't do it wrong ~ farmer Popeye would be proud.  Enjoy, Kelly

Close up of cornmeal crusted fried okra.

You know what else is super good and Southern and I've also learned how to make? Fried Green Tomatoes!!  And, yes, you need the rémoulade sauce for dipping, too!

If you’ve tried this Fried Okra with Louisiana Rémoulade Sauce, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE?  Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK.

Fried Okra

Fried Okra with Louisiana Rémoulade

Farm-fresh okra fried in seasoned cornmeal crust with homemade rémoulade sauce for dipping.
4.75 from 8 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 728kcal


For Rémoulade Sauce:

  • 1 cup good quality mayonnaise I like Hellmann's but Duke's would be the southern choice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons creole mustard, whole-grain mustard
  • 2 cloves garlic, minced
  • 2 teaspoons capers, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 scallion, finely chopped
  • ¼ teaspoon kosher salt

For Okra:

  • ¾ cups cornmeal
  • ¾ cup all purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 1 - 2 pounds okra I have no idea how much okra I had, this recipe will certainly accomodate 2 lbs, trimmed and cut into ½-inch rounds
  • 6 cups vegetable oil for frying


  • Make rémoulade sauce~ whisk together all rémoulade ingredients in a small bowl until well-combined and smooth. Let sit for 1 hour so flavors meld while you prepare okra. (Cover and refrigerate any leftover sauce.)
  • In a dutch oven, heat oil to 350º. Place okra rounds in a bowl and cover with buttermilk, tossing to make sure all pieces are coated.
  • In another bowl, whisk together cornmeal, flour and seasonings. Transfer okra to flour mix in batches (I did 2 - 3 batches) and toss well to coat.
  • Fry okra in hot oil for about 4 - 5 minutes, stirring frequently to evenly brown. Do not crowd pan, fry in batches ~ again, I fried in 2 - 3 batches.
  • Remove to paper towels to drain and generously sprinkle with kosher salt while hot. Trust me, okra can take a lot of salt! Serve immediately with rémoulade sauce.

Recipe Notes

Makes 4 - 6 appetizer servings
Do use a thermometer for your frying oil. Frying at the correct temperature is what ensures your okra doesn't soak up the oil and instead fries to a crispy perfection.


Calories: 728kcal Carbohydrates: 70g Protein: 14g Fat: 46g Saturated Fat: 8g Polyunsaturated Fat: 26g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 27mg Sodium: 803mg Potassium: 1268mg Fiber: 15g Sugar: 8g Vitamin A: 2865IU Vitamin C: 87mg Calcium: 341mg Iron: 5mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


*Adapted from instructables and Serious Eats

4.75 from 8 votes (6 ratings without comment)
Recipe Rating


Sunday 12th of January 2020

Ok.. I'm enjoying your NEW found love of the slime tubers. Lol I've been a okra fan for ohhh.. ALL MY LIFE. But your remoulade caught my eye. So I'm gonna try that next. Like now.. What to do with okra ? Pickle it Fry it Stew it (okra, corn & tomatoes)... I'll check in on you again... fry on


Monday 2nd of September 2019

Excellent sauce!! AND I only had to prepare it an hour before - instead of the night before. We'd never even thought of sauce for fried okra, until a friend who'd never had okra asked what kind of sauce one had with it. Really and excellent idea and a terrifically easy recipe!!


Tuesday 3rd of September 2019

Aww, that's great to hear. I love rémoulade sauce!! It's great with lots of things, try it with fried green tomatoes.


Tuesday 13th of September 2016

I've been meaning to get on fried okra- I had my chance earlier this summer when I bought a big bag of okra at the farmers market, and despite my best intentions I forgot about it, and it scooted itself to the back of the fridge to die. Finding it two weeks later was a treat, I tell you what (*shudder*)! Well consider my motivation redoubled- will look for okra again this weekend :)


Monday 19th of September 2016

I'm becoming an okra fan. I think it's the rémoulade sauce I like so much! Let me know if you try again with okra.

Bernie ~ A Gouda Life

Saturday 27th of August 2016

Oh man - never in my life have I thought of trying okra ~ until now! Mmmm...

I have to say I stop by for your stories as much as the recipes -- is that bad? :) Always entertaining and the recipes always delicious + I learn a thing or 2 along the way. Win-Win.