SHANE AUTREY / SMOKE ET AL
1 jar pickled okra (or your own pickled okra - details below)
2 cups buttermilk
3 cups flour
3 cups cornmeal
1⁄2 cup BBQ dry rub
Salt & pepper
Open and drain okra from pickling liquid. Set aside. In a large bowl; combine flour, cornmeal, and BBQ rub. Salt, pepper to taste. Put buttermilk in a small bowl. Dunk okra in buttermilk then dredge in cornmeal flour mix, shaking off excess breading. Fry in deep fryer using canola oil @375 degrees until crispy and golden brown! To pan fry, use a cast iron skillet and enough canola oil to cover pan 1⁄2 inch deep. Heat to 375 degrees or oil starts to shimmy. Fry okra until crispy and golden brown, be sure to roll okra as it fries. Rest fried okra on paper towel. We serve ours with Bama white sauce for dipping!
Pickling Brine for Okra
1-2lbs Fresh Okra
1 cup Apple Cider Vinegar
2 cup Water
4 teaspoons Sugar
3 Tablespoons Kosher Salt
2 cloves Garlic
2 Bay Leafs
2 sprig Dill
1 Hot Peeper, split in half
pinch Pepper Corns
pinch Whole Alspice
pinch Whole Clove
pinch Mustard Seed
Wash Okra, drain and pack in two wide mouth quart jars. Divide aromatics and spices evenly into each jar. Combine water, vinegar, sugar, salt and bring to a boil. Pour over okra in jars leaving about 1⁄2 inch head space. Seal jars with lids and process in boiling water bath roughly 10 minutes. Reserve at least two weeks to open, if you can wait that long! Refrigerate after opening.
