This was the perfect accompaniment to our one millionth tomato sandwich of the summer, and this side dish comes together will no fuss at all. If you aren't a fan of the sliminess of okra, then this is the perfect okra dish for you. For some reason, when you bake okra, it's not slimy at all.
One of the secrets here is the Creole mustard. It's almost like cheating because everything it touches tastes delicious. The other is layering on the flour, and then egg, and then corn meal. It makes for a nice crispy crunch. This is okra season. You can find it at the farmer's market for cheap right now. Find some good okra and get crackin' on this easy dish. Simple Oven-Fried Okra 3 cups sliced okra (about 1/4 inch slices) 1/4 cup all-purpose flour (like Whole Foods 365 brand) 1/4 teaspoon granulated garlic 1/2 teaspoon sea salt 1 large egg (beaten) 1 tablespoon mustard (like Zatarain's Creole) Tabasco sauce (to taste) 1/4 cup cornmeal 1/4 cup canola oil (like Whole Foods 365 brand) Preheat the oven to 400 degrees. In a large bowl comine the okra, flour, garlic, and salt. Toss to coat. In a separate bowl whisk the egg, mustard, and Tabasco together and then pour it over the okra mixture. Using your hands, mix the egg mixture into the okra mixture. Add the cornmeal and toss until evenly coated. Lastly, add the oil and toss to coat. On a parchment-lined baking sheet, spread the okra into a single layer and place on the oven for 20 to 25 minutes or until golden brown. Serve immediately with extra Tabasco and ketchup if you like. (Serves 3-4 as a side dish.)