Skillet Fried Okra

overhead shot of two black dishes filled with fried okra, a black and white napkin, metal strainer and whole okra to the side

5 from 1 vote

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.

Course Side dishes

Cuisine American

Prep Time 0

Cook Time 4

Servings people

Calories 241kcal

Author Lisa B.

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.

Video

Notes

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.

Nutrition