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  • 1 lbs Fresh Cut Okra
  • ½ cup butter milk
  • 1 cup white flour
  • 1 cup cornmeal or as an alternative Panko works too
  • 1 tsp Cajun seasoning
  • 1/2 tsp ground black pepper
  • 1/2 tsp Cheyenne pepper less if needed
  • Sea Salt or Kosher Salt added after cooking to taste.
  • 2 cups Vegetable Oil

Sauce Mix

  • ¼ cup Yellow Mustard
  • 1/8 cup Fire Roasted Habanero Sauce We like


  1. In a large cast iron skillet or cast iron pot, add oil.
  2. In a medium bowl, combine cornmeal, flour, Cajun seasoning, black pepper and Cheyenne pepper.
  3. In small batches dip the okra in the milk, and then dredge in flour mixture to coat well.
  4. Place okra on a baking pan spread out and let sit for 10 minutes.
  5. Heat oil, then carefully add small batches of okra to in to the pan and cook until golden brown.
  6. Remove from oil, drain on paper towels, sprinkle sea salt to taste, and then serve.
  7. Mix Mustard and Habanera Sauce of a tangy, spicy dip.