Fried Okra

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OSD
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Fried Okra

Postby OSD » Wed Aug 01, 2007 5:34 pm

I cut the Okra into 3/8 " thick pinwheel slices for frying. I deep fry them.

!/2 cup Flour
!/2 cup Cornmeal-white self rising
1/2 cup breadcrumbs-unseasoned

Mix together real well and season with pepper spice to taste.

Pepper spice
2 tbl salt
5 tsp black pepper--course ground
2 tsp cayenne pepper--ground
1/2 tsp white pepper
1/2 tsp chili powder
1 tbl granulated garlic
2 tsp onion powder

Put the coating mix with the spice in a paper bag.

Make an egg wash - couple eggs and milk beat together

Soak the Okra in the egg wash and then put them in the paper bag and gently shake to coat the pieces.

Pop them into the hot oil and fry til golden brown.
Jim
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Postby bigwheel » Wed Aug 01, 2007 6:38 pm

Thanks OSD. Sounds very good. Next time somebody give me some fresh okry I give it a try.

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Postby OSD » Thu Aug 02, 2007 6:00 am

We use this same mix for frying fish. :D :D Fillets or chunks, they come out with a very light, crisp, and almost see through coating. :D :D 8)
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Postby bigwheel » Thu Aug 02, 2007 2:45 pm

Well thanks for the tip on it being good on fish too. I'm closer to being a pure cornmeal type person for fish...but might give it a whirl one day. The biggest trouble I seem to have with battered fish is the batter burns afore the fish is done. Now cornmeal dont treat a person thataway. When they floats they are done. Reckon do a person need to lower the heat with heavy battered fish? Seems like I normally try to cook fish at about 275 using just cornmeal. Course I dont cook it often which might also be a factor:)

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Postby OSD » Thu Aug 02, 2007 3:23 pm

BW, the mix is real light-not really a batter but more of a coating. :D
Also when I deep fry fish I heat that oil to 350-375*. It won't take as long to fry, the batter won't be burnt, and the fish will be done inside. And the fish won't be oily or greasy tasting. With the higher heat the fish won't absorb as much oil. When it floats it's done. :D :D Try the higher oil temp, bet you will like the way it cooks better. :D :wink:
That's one thing Grandma taught me about frying fish, keep the oil hot. :D
Jim
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Postby ChileFarmer » Thu Aug 02, 2007 7:35 pm

That's one thing Grandma taught me about frying fish, keep the oil hot.

And don't use frozen fish, tried that once. Cools oil real fast. Soggy Fish.
I like the sound of your coating. We like BW just been using corn meal.
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Postby Papa Tom » Thu Aug 02, 2007 7:39 pm

Ditto OSD we run the oil 350*-375* on battered fish. Same temp whether beer batter or tempura.
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Postby bigwheel » Fri Aug 03, 2007 12:07 pm

Sorry..I meant to say 375..not sure where that 275 come from :oops: Will give it a try.

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Postby OSD » Fri Aug 03, 2007 12:35 pm

It's CRS, we all start getting it as we grow older and wiser. :D :D :lol: :lol:
Jim

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