Ingredients

• Vegetable oil, for frying
• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups fine cornmeal
• 2 teaspoons Cajun seasoning
• 1 teaspoon fresh thyme
• 3 cups fresh or frozen okra (thawed if frozen)
• Kosher salt
• 24 large shrimp, peeled and deveined (tails intact)
• 3 large tomatoes, cut into wedges
• Tartar sauce and lemon wedges, for serving (optional)

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Instructions

1. Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
2. Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
3. Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
4. Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.
5. Photograph by Justin Walker