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Southern Comfort, y'all 
30th-Mar-2006 09:51 pm
cheerwine
I'm very, very full of the dahl and rice and chickpea curry we had for supper. I would have made raita as well, but I forgot to buy yoghurt, and I think we might have exploded if we ate any more.

I made some fried okra while I was waiting for the dahl to cook. Unfortunately, I don't think I'm terribly good at making fried okra. The breading didn't stick and fell off in crunchy bits. We ate them all, however. Mmm...grease.

However, I googled for a recipe that will get the breading to stick. I'm going to try dredging in cornmeal first, then buttermilk, then cornmeal again. I think that will make it stick. I'll have to go to ASDA for buttermilk, though since neither Sainsbury's nor Somerfield's carries buttermilk. I don't know if
Morrison's does, but I'm not going to walk all the way over just to find out that they don't.

The reason for the fried okra is that we're having ybunny's parents over for supper on Sunday night. They've never had fried okra (or fried green tomatoes, but I can't get those anyway...) and since it is such a southern thing, I thought I'd make a southern themed meal along with.

So, this is the menu:

Fried okra
Succotash
Lentil and Nut Loaf
Biscuits
Pecan Pie

I know that most people would argue for pork chops or fried chicken, but since I don't eat either, I figure a loaf would do nicely. :)

Anyone have any other helpful tips about frying up okra?
comments 
30th-Mar-2006 08:56 pm (UTC)
Trouble is, if there isn't fried chicken nearby, the breading on the okra has nothing to use as a guide to proper breading behaviour.
30th-Mar-2006 09:32 pm (UTC)
Good point. :)

Can you believe they serve fried chicken without biscuits here? Shocking!
30th-Mar-2006 09:01 pm (UTC)
Anyone have any other helpful tips about frying up okra?

Yeah: don't.
30th-Mar-2006 09:33 pm (UTC)
Spoilsport. :)

Fried okra is one of my favorites, but my brother can't stand it.
30th-Mar-2006 09:08 pm (UTC) - I love it!
I'm making Catfish and Hushpuppies tonight.

Never fried Okra, though, so i can't help there.
30th-Mar-2006 09:33 pm (UTC) - Re: I love it!
Mmm...hushpuppies. :)
31st-Mar-2006 08:46 am (UTC) - Re: I love it!
I'm wearing my hushpuppies just now :)
31st-Mar-2006 08:48 am (UTC) - Re: I love it!
That sounds messy. :p
31st-Mar-2006 08:50 am (UTC) - Re: I love it!
*grins* it would be messier if I was walking round barefoot - it's widdling it down round here
30th-Mar-2006 09:08 pm (UTC)
Do an egg wash as your first layer. Then the breading, then buttermilk, if you're set on the buttermilk idea. Try www.foodtv.com for some recipes - Paula Deen or Alton should have a good one for the okra.

You should get some raw peanuts and make boiled peanuts. they're easy. big pot o water, salt, peanuts. Cook until done. The end.

30th-Mar-2006 09:11 pm (UTC)
Here it goes... via Paula, of course.

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
30th-Mar-2006 09:35 pm (UTC)
Thanks, wikkit.
30th-Mar-2006 09:36 pm (UTC)
You forgot two steps.
1)get drunk on Bud
2) burn self and end up in ER

;)
30th-Mar-2006 09:38 pm (UTC)
Hah!
30th-Mar-2006 10:03 pm (UTC)
you forgot the chitlins!!!
31st-Mar-2006 07:05 am (UTC)
Eww. Please tell me you don't eat those.
31st-Mar-2006 08:50 am (UTC)
chitlins?
31st-Mar-2006 09:30 am (UTC)
Fried pigs' intestines.
30th-Mar-2006 09:19 pm (UTC)
i don't think i've ever had fried okra before...i like okra, but i've only had it in gumbo when its all nice and slimey
30th-Mar-2006 09:31 pm (UTC)
Slimey is lovely. Fried is a different beast, but still lovely. If you ever come to visit, I'll make some for you as well. :)
30th-Mar-2006 09:51 pm (UTC)
when/if i ever get the money to visit, i definately will, it's one of my lifelong goals to visit scotland since thats where my dad's ancestors were from...er...some of them anyway ;)
31st-Mar-2006 12:34 am (UTC)
while we're on the subject of veggies though, i love asparagus. we had that last night. its so good baked in olive oil and garlic. mmmm...
31st-Mar-2006 07:06 am (UTC)
Oh, that is very yummy. :)
30th-Mar-2006 09:36 pm (UTC) - Southern Cooking
What about SWEET TEA? Doesn't get any more Southern than that. Actually, your loaf could be made with black eyed peas instead of lentils. It will come out the same, but with a southern flavor. If not sweet tea, then lemonade with lots of ice, or mint juleps. Have fun
30th-Mar-2006 09:40 pm (UTC) - Re: Southern Cooking
Oooh...I forgot to list the tea. I figured I'd make it and if they couldn't stand it, we'd go to hot tea.

Good idea on the black eye'd peas. I'll switch to those. :) Hurrah!
30th-Mar-2006 09:44 pm (UTC)
the best fried okra i've ever had is at a local (to me) restaurant. they leave the okra whole and fry them up the regular way in a yummy buttermilk cornmeal crispy crunchy coating. yum! leaving them whole makes for a more even ratio of coating and okra. unlike that stuff you usually get in restaurants or frozen that is mostly coating and barely tastes like okra at all. :|
31st-Mar-2006 07:06 am (UTC)
I think I'll try that. I agree with most fried okra having little okra taste, so this will probably be a welcome switch. :)
(Deleted comment)
1st-Apr-2006 08:57 pm (UTC)
If you don't rinse Dahl enough, it tastes of dirt. But, it's okay after about the 20th wash.
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