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Test Kitchen Approved

Cajun Fried Okra

Recipe By Savory Spice Test Kitchen

Prep Time

20 Minutes

Cooking Time

10 Minutes

Recipe By Savory Spice Test Kitchen

A Southern BBQ menu wouldn't be complete without a side of fried okra. These addictive bites were gobbled up quickly by tasters in our test kitchen. They have a mild kick of heat from both our Cajun seasoning and Cajun hot sauce. They also have a perfectly crunchy cornmeal coating, which makes them gluten-free too!

Serving Suggestions

Serve with a BBQ plate or a Southern inspired meal.


1 (16 oz.) package frozen cut okra

vegetable oil for frying

1 Tbsp. Kosher Salt

1.5 cups buttermilk

½ cups yellow cornmeal

Savory Spice ingredients in this recipe

  • Cajun Blackening

    This seasoning is so tasty that whether you do a lot of Cajun style cooking or not, you'll find many ways to enjoy it. Use as a blackening or all-p...

    View full details
  • Aleppo Pepper Hot Sauce

    Our exclusive Aleppo Pepper Hot Sauce has medium-low heat and is filled with fresh, earthy flavor. We love this sauce for the warm, fruity notes...

    View full details


Set okra in a single layer on a paper towel-lined baking sheet to thaw and drain. Once thaw, gently pat okra with more paper towel to remove as much liquid as possible. Fill a saucepan with 1 to 2 inches of oil and heat over medium-high to 350 degrees. While oil heats: mix Cajun seasoning with salt in a small bowl; combine buttermilk and hot sauce in a separate wide bowl; and place cornmeal in another wide bowl. Once oil comes to temperature, use a fork or slotted spoon to dip 6 to 8 okra pieces at a time in the buttermilk mixture then in the cornmeal to coat. Transfer battered okra to oil and fry for about 3 to 4 min. until golden brown, keeping oil temperature around 350 degrees. Transfer to a fresh paper towel-lined baking sheet so oil can drain. Sprinkle fried okra generously with Cajun-salt mixture as soon as it comes out of the oil. Repeat with remaining okra. Best enjoyed right after they are fried.