It takes a lot to make the best version of a Southern dish. Everyone is willing to fight to the death to preserve the honor of their grandmama's hot water cornbread or collard greens, which means that saying that something like fried okra is better than something your Granny would cook for Sunday supper is a huge statement. Fortunately, the fried okra at Richardson's Ten50 barbecue is up to the challenge.
Amy McCarthy It comes in a paper basket, but it's still better than Grandma's.
Fried okra is a surprisingly complicated dish. It has to be extremely fresh when fried, otherwise it turns into a soggy, slimy mass. It must be breaded properly, or the crispy flour coating will fall away before you're even able to dip it into your ranch dressing. At Ten50, they've figured out the perfect flour-based batter that ensures a crisp, light bite of okra every time.More »