FRIED OKRA WITH RÉMOULADE

Makes: 6 to 8 servings

Total time: 40 minutes

For the rémoulade:

1 cup mayonnaise

cup ketchup

3 tablespoons Dijon mustard 1 teaspoon Cajun seasoning, preferably Slap Ya Mama 1 teaspoon white vinegar 1 teaspoon lemon juice

For the fried okra:

2 quarts canola oil, plus more as needed

2 cups buttermilk 2 tablespoons hot sauce, preferably Louisiana Hot Sauce

1 pound fresh okra, stem ends trimmed, cut crosswise into ½-inch pieces (about 3 cups)

2 cups all-purpose flour

1 cup fine or medium yellow cornmeal

1 tablespoon Cajun seasoning, preferably Slap Ya Mama

1 teaspoon ground cayenne Sea salt, to taste

1. Make the rémoulade: Ina medium bowl, stir together mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.

2. Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.

3. While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.

4. In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.

5. Working in four separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.

6. Working in about four batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)

7. Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.