FRIED PICKLED OKRA
Ingredients
Vegetable oil for frying
1 cup yellow self-rising cornmeal mix
½ cup all-purpose flour
½ tsp garlic powder
½ tsp ground red pepper
¼ tsp seasoned salt
¼ tsp ground black pepper
2 16-oz jars pickled okra, halved lengthwise, ½ cup juice reserved
1 large egg
Dijon mustard
Preparation
In a cast iron skillet, pour oil to a depth of 1½ inches. Heat oil over medium heat to 350°.
In a shallow dish, combine cornmeal mix, flour, garlic powder, red pepper, seasoned salt, and black pepper.
In a separate bowl, combine reserved pickled-okra juice and egg, whisking to combine. Dip pickled okra into egg mixture, then dredge in cornmeal mixture. Place in oil and fry in batches for 2-4 minutes per batch or until golden brown. Drain on paper towels. Serve with Dijon mustard.
