Old School Fried Okra

Old School Fried Okra
Yields 4
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  1. 1 pound fresh okra, stem ends trimmed and sliced
  2. ½ cup yellow cornmeal
  3. 2 teaspoons kosher salt
  4. 1 teaspoon ground black pepper
  5. Vegetable oil
  1. In a large bowl, combine okra, cornmeal, salt, and pepper, stirring to combine.
  2. In a large cast-iron skillet, pour oil to a depth of ½ inch; heat oil to 375°. Fry okra, in batches, until golden brown. Remove from pan, and drain on paper towels. Serve immediately.
  1. Note: For an extra-crispy texture, okra can be cooked until almost black.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. Our family has been frying okra in an iron skillet using a recipe that goes back before 1940. Okra rounds, sliced yellow onion, corn meal, Tony Chachere’s Cajun Seasoning and sugar. It’s cooked in bacon grease and stirred and fried until almost black. I love it.

  2. We enjoy chopped green tomatoes with the okra during the cornmeal coating and fried right in with the okra. can’t beat it!

  3. I remember my grandpa frying tomatoes, okra, onion in the cast iron skillet. Almost black in spots with a cornbread coating.
    Does anyone have that recipe.

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