REMOULADE SAUCE RECIPE
This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.
Provided by Natasha Bull
Categories Condiment
Time 10m
Number Of Ingredients 10
Steps:
- Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).
Nutrition Facts : ServingSize 1 tablespoon, Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g
CAJUN REMOULADE SAUCE
Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.
Provided by Remoulader
Categories Sauces
Time 15m
Yield 18 oz
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a mixer.
- If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
- Refrigerate overnight.
- I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE
You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
- Heat the oil in a large skillet.
- When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
- Drain on paper towels.
- Season with salt.
- Serve with Remoulade Sauce recipe#87124.
Nutrition Facts : Calories 598.5, Fat 55.6, SaturatedFat 7.3, Cholesterol 26.4, Sodium 166.3, Carbohydrate 22.8, Fiber 2.8, Sugar 0.9, Protein 4.5
SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW
This southern fried fish is a recipe you'll come back to time and again, thanks to the crispy cornmeal fried snapper and creamy coleslaw. Fish fillets get dipped in a flour and cornmeal mixture that is well seasoned with a Cajun spice blend. Then they're pan-fried until golden and crispy. Serve with a flavorful coleslaw of mayo, apple cider vinegar and celery seed that's reminiscent of a creamy remoulade sauce.
Provided by Eddie Jackson
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
- For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
- Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
- Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
- Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.
More about "fried okra cajun style with remoulade sauce food"
FRIED OKRA - IMMACULATE BITES
From africanbites.com
Reviews 3Total Time 14 minsCategory SnackCalories 245 per serving
CAJUN STYLE OKRA - RECIPE - SPICE TREKKERS
From spicetrekkers.com
- Heat oil in a pan deep enough for frying. Fry okra for 3-4 minutes, then place on a paper towel to absorb any excess oil.
CORNMEAL FRIED OKRA RECIPE WITH CAJUN SPICES - HOME IS A ...
From homeisakitchen.com
Servings 6Total Time 45 minsEstimated Reading Time 5 mins
CAJUN FRIED OKRA - SOUTHERN FATTY
From southernfatty.com
FRIED OKRA WITH CREOLE MUSTARD REMOULADE - THE COZY APRON
From thecozyapron.com
Reviews 2Category AppetizerCuisine AmericanTotal Time 32 mins
- To begin, whisk together the ingredients for the creole mustard remoulade in a small dish, and keep cold in the fridge until ready to serve.
- To prepare the okra, gently wash it and pat it dry with paper towels; add it to a bowl, and pour the buttermilk over top, mixing the okra with the buttermilk to coat all the pods; marinate like this for 5 minutes.
- While the okra marinates, prepare your breading station: add your flour to a bowl along with a good pinch of salt and pepper, have your whisked eggs ready in another bowl, and combine the cornmeal with the panko breadcrumbs in a third bowl along with a couple of pinches of salt, black pepper, the creole/cajun seasoning, smoked paprika, granulated onion and garlic, and the cayenne (if using).
- Drain the okra completely from the buttermilk (I like to shake my sieve or strainer to get as much off as possible), then add a batch of the okra to the flour and toss to coat.
FRIED OKRA WITH LOUISIANA RéMOULADE SAUCE RECIPE
From thehungrybluebird.com
4.5/5 (2)Category Appetizer, Side DishCuisine American/SouthernTotal Time 1 hr 30 mins
- Make rémoulade sauce~ whisk together all rémoulade ingredients in a small bowl until well-combined and smooth. Let sit for 1 hour so flavors meld while you prepare okra. (Cover and refrigerate any leftover sauce.)
- In a dutch oven, heat oil to 350º. Place okra rounds in a bowl and cover with buttermilk, tossing to make sure all pieces are coated.
- In another bowl, whisk together cornmeal, flour and seasonings. Transfer okra to flour mix in batches (I did 2 - 3 batches) and toss well to coat.
- Fry okra in hot oil for about 4 - 5 minutes, stirring frequently to evenly brown. Do not crowd pan, fry in batches ~ again, I fried in 2 - 3 batches.
REMOULADE SAUCE RECIPE {LOUISIANA-STYLE!} - BELLY FULL
From bellyfull.net
Ratings 13Category CondimentCuisine AmericanTotal Time 5 mins
- Refrigerate any unused sauce in an airtight container for up to 4 days. It might loosen up a bit, so just give it a quick stir before serving again.
AIR FRIED OKRA - VEGAN WITH CURVES
From veganwithcurves.com
- If using fresh okra, rinse, pat dry, cut off stems, and slice okra pounds in to small rounds. If using frozen okra, allow to thaw before use.
- In a mixing bowl combined plant based milk, apple cider vinegar, Cajun Seasoning, salt, and pepper and mixed until combined. Add your okra to the wet batter and fully toss to coat. Allow to marinate for 10 minutes.
- In a separate bowl combined spelt flour, cornmeal, Cajun Seasoning, salt, and pepper together and mixed together. Add your marinated okra to the dry batter and fully toss to coat.
- Add an air fryer liner to your pre heated air fryer (optional if you don't want to dirty up your air fryer). Place okra in air fryer basket making sure not to not over crowd them. (I air fried these in two separate batches). Lightly spray grapeseed oil on top of okra and cook at 400°F (205°C), for 10 minutes until it is nice and crispy.
REMOULADE SAUCE - DEEP SOUTH DISH
From deepsouthdish.com
Estimated Reading Time 7 mins
RECIPES - FRIED GREEN TOMATOES WITH CAJUN REMOULADE
From hallmarkchannel.com
Estimated Reading Time 1 min
CAJUN FRIED OKRA RECIPE - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
Servings 6Total Time 5 minsEstimated Reading Time 40 secs
FRIED OKRA + REMOULADE SAUCE – RURAL ROOTS
From ruralrootsrecipes.com
Servings 6Total Time 20 minsCategory Appetizers, Garden, Lunch, Recipes
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE RECIPE ...
From pinterest.co.uk
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE RECIPE ...
From pinterest.com
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE RECIPE ...
From webetutorial.com
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE RECIPES
From tfrecipes.com
FRIED OKRA – FOOD MOOD
From food.brinynews.com
CAJUN FRIED SOFT SHELL CRABS - ALL INFORMATION ABOUT ...
From therecipes.info
3-INGREDIENT CAJUN DIPPING SAUCE RECIPE: THIS CAJUN SAUCE ...
From 30seconds.com
CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE - CAJUN RECIPES
From fooddiez.com
CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
REDFISH AND OKRA | CAJUN ACES | FOOD NETWORK
From foodnetwork.com
MAGNOLIA CAJUN COMFORT - FOOD MENU
From magnoliacajun.com
CAJUN FRIED OKRA RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CAJUN FRIED OKRA - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
DIPPING SAUCE FOR FRIED OKRA RECIPES
From tfrecipes.com
FRIED OKRA - CULINARY HILL
From culinaryhill.com
CAJUN FRIED OKRA WITH SPICY REMOULADE – VIKI LEAKS
From vikileaksit.wordpress.com
CAJUN REMOULADE SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
FRIED OKRA CAJUN-STYLE WITH REMOULADE SAUCE | RECIPES WIKI ...
From recipes.fandom.com
AIR FRIED OKRA | FOOD TOWN
From yourfoodtown.com
FRIED OKRA WITH LOUISIANA RéMOULADE SAUCE RECIPE | RECIPE ...
From pinterest.ca
MUNCH BASKET RECIPE: A FUN PLETHORA OF FRIED FINGER FOODS ...
From 30seconds.com
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE | TECHTEAM QA ...
From techteam-qa9.fandom.com
20 REMOULADE IDEAS | REMOULADE, REMOULADE SAUCE, SAUCE RECIPES
From pinterest.ca
CORNMEAL FRIED OKRA RECIPE WITH CAJUN SPICES - FOOD NEWS
From foodnewsnews.com
AIR FRIED OKRA - LOUISIANA FISH FRY
From louisianafishfry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love