Crispy Fried Okra with Cajun Spices

Cajun Fried Okra Recipe
Phillip Fryman


1pound fresh okra, washed/dried, tips trimmed
1/2cup flour, plus 1/2 cup, divided
1cup buttermilk
1/2cup cornmeal
Cajun Seasoning
1teaspoon granulated garlic (or powder)
1teaspoon salt
1teaspoon Italian seasoning
1/2teaspoon oregano, dried
1/2teaspoon black pepper, freshly ground
1/2teaspoon cumin, ground
1/2teaspoon onion powder
1/4-1/2teaspoon cayenne to taste
1pinch cinnamon
salt and pepper to taste


  1. Heat oil (enough to cover okra) to 350 F.
  2. After washing and drying, trim fresh okra tops. I prefer to leave whole instead of chopping into small pieces.
  3. In bowl #1, add one portion of flour and add a healthy pinch each of salt and pepper.
  4. In bowl #2, mix together remaining four, cornmeal.
  5. In bowl #3, add buttermilk. (Use milk with teaspoon lemon juice, sit for 5 minutes, if no buttermilk on hand.)
  6. Combine Cajun seasonings in a small bowl. Add about ¾ of seasoning to the flour/cornmeal mix.
  7. Keep the remaining Cajun seasoning on hand to season okra after frying.
  8. Place okra in bowl #1 (flour, s&p). Toss well.
  9. Transfer to buttermilk.
  10. Transfer to bowl with flour/cornmeal/Cajun and cover well, pressing mix around okra well to form a solid crust. Tap off excess carefully.
  11. Transfer okra to a sheet pan to rest for 5-10 minutes. This will allow the outer layer to “gum up” and give a better, more stable crispy exterior.
  12. Carefully fry until golden brown, about 5 minutes.
  13. Remove to paper towel lined pan. Toss with more Cajun and salt/pepper, if desired.

This recipe by Southern Fatty for Honest Cooking was reposted with permission and originally appeared as Crispy-Fried Okra with Cajun Spices.