Servings: 6-8 servings
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Moderate
2 teaspoons Paula Deen’s House Seasoning
1 cup all-purpose flour
1/2 cup cornmeal
6 cups oil, for frying
1/4 teaspoon cayanne pepper
2 lbs fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown. Remove from oil, drain on paper towels, and then serve immediately.
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With frying okra....all the coating would come off. A friend told me this....wash and let okra dry before cutting..... take one egg white ....beatened until bubbly...toss in okra and get all pieces wet with the egg white. Continue with your ingredients.... this takes the place of buttermilk. Sure hope you will test this tip. I did and could have eaten the whole bowl of fried okra. Bea Warnock
By Bea Warnock on March 05, 2011
I have been to your restaurant with a tour group,enjoyed it, but watch you on TV,also.
By Bea Warnock on March 05, 2011
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 5 pm.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 1 pm.
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