Crispy Cornmeal Fried Okra with Comeback Sauce

Why You’ll Love This Recipe

• Shatteringly crisp cornmeal crust with tender okra inside—no gummy texture.
• Simple pantry dredge, quick buttermilk soak, and fast fry.
• Classic Southern flavors, perfectly balanced by juicy garden tomatoes and a creamy dip.
• Ready in about 35 minutes, start to finish.

Grocery List

• Produce: 1 1/2 lb okra, 2 large ripe tomatoes, 1 lemon (optional), 1 garlic clove, fresh dill and chives (for ranch)
• Dairy: Buttermilk, eggs, sour cream (for ranch), mayonnaise
• Pantry: Fine yellow cornmeal, all-purpose flour, kosher salt, black pepper, cayenne, garlic powder, onion powder, paprika, hot sauce, ketchup, bottled chili sauce, Worcestershire sauce, vegetable or peanut oil

Full Ingredients

Fried Okra

• 1 1/2 lb fresh okra, stem tips trimmed, cut into 1/2-inch coins
• 1/2 cup buttermilk
• 2 large eggs
• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt, plus more for finishing
• 1/2 teaspoon cayenne pepper, plus more for finishing
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 6 cups (1.4 liters) vegetable or peanut oil, for frying

To Serve

• 2 large ripe tomatoes, thickly sliced
• Kosher or flaky salt, to season tomatoes
• Lemon wedges (optional)

Comeback Sauce (Optional, makes about 3/4 cup)

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons bottled chili sauce (Heinz-style)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce, to taste
• 1 small garlic clove, finely grated or pressed
• 1/2 teaspoon paprika (sweet or smoked)
• 1/4 teaspoon black pepper
• Pinch kosher salt, to taste

Quick Ranch (Optional, makes about 3/4 cup)

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup buttermilk (plus 1–2 teaspoons to thin, as needed)
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon lemon juice or white wine vinegar
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Step-by-Step Instructions

Step 1: Prep the okra

Rinse and dry the okra thoroughly—moisture causes splatter and soft crusts. Trim just the tough stem tips (leave the caps on if you like) and slice into 1/2-inch coins. Spread on paper towels and pat completely dry.

Step 2: Make the soak

In a large bowl, whisk the buttermilk and eggs until smooth. Add the okra and toss to coat. Let it sit for 10 minutes. This quick soak tames okra’s natural stickiness and helps the coating cling.

Step 3: Mix the cornmeal dredge

In a wide bowl or zip-top bag, combine the cornmeal, flour, 1 teaspoon kosher salt, 1/2 teaspoon cayenne, garlic powder, onion powder, and black pepper. Stir well to evenly distribute the seasonings.

Step 4: Heat the oil

Pour 1 1/2 inches of oil into a heavy Dutch oven or deep skillet. Clip on a thermometer and heat to 350°F (175°C) over medium-high heat. Set a wire rack over a rimmed baking sheet for draining, and keep extra salt and cayenne nearby for finishing.

Step 5: Dredge the okra

Lift okra out of the buttermilk mixture, letting excess drip off. Toss the okra in the cornmeal mixture until every coin is well coated. Shake off loose crumbs and let the coated okra rest for 1–2 minutes so the crust hydrates slightly and adheres better.

Step 6: Fry in batches

Working in 2 batches to avoid crowding, carefully add the okra to the 350°F (175°C) oil. Fry, stirring gently, 3–4 minutes per batch until deep golden and audibly crisp. Keep the oil between 325–350°F (165–175°C). Transfer to the rack to drain. Return oil to 350°F before frying the next batch.

Step 7: Finish and serve

While the okra is still hot, shower with a pinch of kosher salt and a light dusting of cayenne. Serve immediately with thick slices of garden tomatoes (season tomatoes with a little salt and a squeeze of lemon if you like) and bowls of Comeback or Ranch for dipping.

Pro Tips

• Dry okra equals crisp okra—pat it thoroughly before soaking.
• Use fine cornmeal for a thin, glassy crunch; a coarser grind gives extra texture.
• Resting the coated okra 1–2 minutes before frying helps the crust cling and crisp.
• Fry in batches and keep oil near 350°F; overcrowding drops the temperature and softens the crust.
• Season immediately after frying so the salt and cayenne stick to the hot crust.

Variations

• Cajun kick: Swap cayenne for a Cajun or Creole seasoning blend; add 1/2 teaspoon smoked paprika.
• Extra-crunch double dredge: After the first coat, dip back into buttermilk and dredge again before frying.
• Gluten-free: Replace all-purpose flour with fine white rice flour or additional cornmeal.

Storage & Make-Ahead

Fried okra is best right from the oil. To hold for serving, keep on a wire rack in a 200°F (95°C) oven for up to 30 minutes. Store leftovers in a paper towel–lined container in the fridge for up to 2 days. Recrisp in a 425°F (220°C) oven for 10–12 minutes or an air fryer at 375°F (190°C) for 5–7 minutes. Comeback and Ranch can be made 3–5 days ahead (store covered in the fridge). Slice tomatoes just before serving for best texture.

Nutrition (per serving)

Approximate for 1 of 4 servings, including a small portion of dipping sauce: 470 calories; 29 g fat; 40 g carbohydrates; 9 g protein; 7 g fiber; 900 mg sodium. Estimates will vary based on oil absorption and seasoning to taste.