Skillet Fried Okra
It’s easy to make skillet fried okra at home. Fresh, sliced okra is dipped in a mixture of eggs, milk, and hot sauce, then dredged in cornmeal and fried to golden brown.
Okra is a vegetable that’s not much thought about outside the south. It’s often used as a thickener in soups and gumbo, but my favorite way to eat it is dipped in egg, battered in cornmeal and fried to a crispy golden brown. It’s the ultimate Southern soul food.
Ingredient and tools you will need
To make this six-ingredient recipe, you will need:
- Two large eggs
- 2-3 dashes of hot sauce – more if you like spicy.
- 1/3 cup of milk
- 3 cups fresh or frozen okra, sliced – if using fresh okra pods, looks for smaller pods no bigger than your finger. The larger pods develop a unappetizing rough, woody texture. Choose bright green pods that are free of damage or blemishes.
- 2-3 cups self-rising white cornmeal
- Oil for frying – I prefer vegetable oil or canola oil because they have a neutral flavor and a high smoke point. High smoke point means it can be heated to a high temperature without degrading the oil. Peanut oil or olive oil are also good choices, just keep in mind they may impart a different flavor.
- 2 large plates – we will use these for coating the skillet okra. Pie plates or 8 x 8 baking dishes work well for this.
- Large skillet or frying pan- I like to use my cast iron skillet for frying.
- Thermometer – this is not a requirement but it is helpful to ensure your oil is hot enough for frying.
How to Make Skillet Fried Okra
- Start by heating two inches of vegetable or canola oil in a large cast-iron skillet over medium high heat to 375 degrees F. You want enough oil to allow the okra to float, so depending on the size of your skillet, you may need to add a bit more or a bit less oil. If you haven’t already, cut your fresh okra pods into bite-sized 1/2-inch pieces. Set aside.
- Next, set up an assembly line. Mix the eggs, hot sauce, and milk in one dish. Add the corn meal to the other dish.
- Coat the cut okra in the egg mixture. Then dredge it in the cornmeal.
- Working in batches, fry the coated okra in the hot oil until the crispy coating starts to turn golden brown, about 2-4 minutes. Don’t overcrowd the skillet or your oil temperature will drop and you won’t get that perfect crunchy texture.
- Remove the crispy okra from the hot oil with a large slotted spoon. Drain the crispy fried okra on paper towels. Sprinkle okra with salt if desired. Repeat with the remaining okra. I like to serve my southern fried okra with a little comeback sauce for dipping.
Storage, reheating and freezing instructions
Storage: Fried okra should be placed in an airtight container or plastic freezer bag within two hours. Store in the refrigerator and consume within four days.
Reheating: Preheat the oven to 350 degrees. Place fried okra in a single layer on a sheet pan and bake for 5-10 minutes until heated through. You can also reheat the okra in a 350 degree air fryer for five minutes.
Freezing: I do not recommend freezing this recipe. Okra becomes watery and the texture changes after freezing and thawing.
Frequently asked questions
Mucilage is the term for the slimy substance that oozes from okra when it’s cut. Although this water-soluble fiber works well as a thickener in dishes like gumbo, it’s not particularly appealing on its own. From my experience, high temperatures appear to make the mucilage evaporate. I haven’t found any scientific studies to confirm this—it’s based on my own observations. After frying, the okra I prepared had no slime at all.
Yes, you can replace the milk with an equal amount of buttermilk.
Cornmeal mix has flour added to it whereas self-rising cornmeal does not. You can use it as a substitute, but the texture of your breading will differ.
Yes, yellow cornmeal and white cornmeal can be used interchangeably in this recipe.
Self-rising cornmeal already has the cornmeal, baking powder and salt already mixed in. If you don’t have any self-rising cornmeal, you can make your own by adding one tabespoon of baking powder and ½ teaspoon of salt to 3/4 cup plus three tablespoons of plain cornmeal. This will equal to one cup of self-rising cornmeal.
Yes, skillet fried okra can be made up to four days in advance. Follow the storage and reheating instructions listed above.
Your oil is too hot. Reduce the heat to 375 degrees F.
Your oil is not hot enough. Increase the temperature to 375 degrees F.
Serve pan-fried okra as a side dish with:
More okra recipes
Skillet Fried Okra
Ingredients
- 2 large eggs well beaten
- 3 dashes hot sauce
- 1/3 cup milk
- 3 cups fresh or frozen okra sliced
- 3 cups self-rising white cornmeal
- Oil for frying
Instructions
- Combine the eggs, hot sauce, and milk in a large dish.
- Pour the cornmeal into a separate bowl.
- Coat the sliced okra in the egg mixture, then coat with the cornmeal.
- Heat the oil in a large skillet over medium high heat. Reduce the heat to medium. Add the okra, frying in batches, until the coating is golden brown, about 2-4 minutes.
- Remove the okra from the hot oil. Drain on paper towels. Season with additional salt if desired.
This looks INCREDIBLE! I love this southern series. I have Southern roots but I live in California (usually) and I don’t get a lot of this down home cooking. I’m definitely going to try some of these recipes!
I absolutely loved the book “The Help”! You’re right! Every moment that I stole to read more was like being transported to Jackson in the heat of the civil rights movement. My favorite character was Celia Foote. I think I could identify with her naivety…which made the book all the more delicious!
Speaking of delicious…nothin’ says “southern” like fried okra! Thanks for sharing!
When a culture is so rich in food as southern culture is, you HAVE to celebrate it! I love fried okra but have never made it myself. Yours looks PERFECT.
Fried okra is one of my favorite vegetables (if it even counts really). Yours looks delicious!
Fried okra is so delicious!