Ingredients

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

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

Directions

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.

Creamy Chili Sauce:
In a small bowl, combine all ingredients, stirring well. Cover and chill.

Yield: 1 1/4 cups

Recipe Courtesy of Paula Deen