Cajun Fried Okra

• 6  cup  oil, for frying
• 1/2  cup  cornmeal
• 1  cup  all-purpose flour
• 2  teaspoon  Paula Deen's House Seasoning
• 1/4  teaspoon  Cajun spice
• 2  lb  fresh okra, sliced 1/2-inch thick
• 1/2  cup  buttermilk
• Creamy Chili Sauce, recipe follows

Heat oil in a large, heavy-bottomed skillet or Dutch oven 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 and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Yield: serves 6-10 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Creamy Chili Sauce:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic chili pepper sauce
1/8 teaspoon ground red pepper

In a small bowl, combine all ingredients, stirring well. Cover and chill.

Yield: 1 1/4 cups

Recipe courtesy Paula Deen