Cajun Fried Okra With Creamy Thai Chili Dipping Sauce

Prep: 20 minCook: 15 min6 servingsmediumCajun
Cajun Fried Okra With Creamy Thai Chili Dipping Sauce

Crispy Southern-style okra gets a Cajun kick with spiced cornmeal coating and pairs perfectly with a tangy Thai chili mayo. The okra develops a golden, crunchy exterior while staying tender inside. This fusion appetizer works great for game day gatherings or summer barbecues when you want something different from typical fried sides. The sweet and spicy dipping sauce balances the savory, seasoned okra beautifully.

VegetarianNut-Free

Ingredients

6 servings
  • 6 cups oil, for frying
  • ½ cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon cajun spices
  • 2 lbs fresh okra, sliced 1/2-inch thick
  • ½ cup buttermilk
    regular milk with 1 tsp vinegar1:1dairy-free

    use plant milk instead

    Full guide →
  • 1 cup mayonnaise
    Greek yogurt1:1lighteradds dairy

    tangier flavor

    Full guide →
  • 3 tablespoons Thai sweet chili sauce
    honey with sriracha2 tbsp honey + 1 tbsp srirachapantry-friendly

    adjust heat to taste

  • 1 tablespoon chili-garlic sauce
  • ⅛ teaspoon ground red pepper
  • 1 cup salt, for house seasoning
  • ¼ cup black pepper, for house seasoning
  • ¼ cup garlic powder, for house seasoning

Instructions

  1. 1

    Heat oil in large heavy-bottomed skillet or Dutch oven to 350 degrees F, filling no more than halfway up sides

  2. 2

    Combine cornmeal, flour, house seasoning, and cajun spices in medium bowl

  3. 3

    Dip okra slices in buttermilk then dredge in cornmeal mixture to coat well

  4. 4

    Carefully add okra to hot oil and cook until golden brown, frying in batches if necessary

  5. 5

    Remove from oil and drain on paper towels, serve immediately

  6. 6

    For chili sauce, combine all sauce ingredients in small bowl and stir well

  7. 7

    Cover sauce and chill until ready to serve

  8. 8

    For house seasoning, mix salt, pepper, and garlic powder together

Tips

Tip 1

Don't overcrowd the pan when frying - work in batches to maintain oil temperature and ensure even browning.

Tip 2

Pat okra dry before coating to help the buttermilk and breading adhere better for maximum crispiness.

Tip 3

Make the house seasoning in advance and store in an airtight container for up to 6 months for quick seasoning.

Good to Know

Storage

Store leftover fried okra in refrigerator for up to 2 days, though best eaten fresh. Chili sauce keeps covered in refrigerator for up to 1 week.

Make Ahead

Chili sauce can be made up to 3 days ahead. Okra can be sliced and breading mixture prepared several hours ahead, but fry just before serving for best texture.

Serve With

Serve immediately while hot and crispy with chilled creamy chili sauce on the side for dipping.

Common Mistakes

Watch

Don't skip draining on paper towels or okra will become soggy from excess oil.

Watch

Monitor oil temperature to avoid burning - too hot and coating burns before okra cooks through.

Substitutions

Dairy-Free Swaps

buttermilk→
regular milk with 1 tsp vinegar1:1dairy-free

use plant milk instead

Full guide →

General Alternatives

mayonnaise→
Greek yogurt1:1lighteradds dairy

tangier flavor

Full guide →
Thai sweet chili sauce→
honey with sriracha2 tbsp honey + 1 tbsp srirachapantry-friendly

adjust heat to taste

Find more substitutions →

FAQ

Can I bake this instead of frying?

Yes, bake breaded okra at 425°F for 15-20 minutes, turning once. It won't be as crispy as fried but still delicious.

What if I don't have cajun seasoning?

Make your own with paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper to taste.

How long does the chili sauce keep?

The creamy chili sauce stays fresh covered in the refrigerator for up to one week.