By Kristen Kuchar

If you need a shareable appetizer for your Super Bowl party, here is one option, complete with a beer pairing.

This classic southern dish pairs great with the Juicy Bits from WeldWerks Brewing in Greeley. The subtle citrus notes of the Hazy IPA bring out hints of spice from the remoulade and complement the freshness of the okra.

For this recipe, you’ll need a tabletop fryer set to 375 degrees or a heavy stove-top pot, 2 quarts of canola oil, a high-temperature instant thermometer and metal skimmer.

Prep time: 15-20 Minutes
Cook time: 10-20 Minutes
Serving size: 3-5 people

Remoulade
1 Tbsp minced garlic
1⁄4 cup fine diced red onion
1⁄4 cup fine diced pickles
1 tsp fresh lemon juice
2 tsp chili powder
2 tsp paprika
11⁄2 cup mayonnaise
1⁄4 cup spicy brown mustard

Start with the remoulade. Mix all ingredients together in advance. Refrigerate until serving.

Fried okra
1 lb fresh okra
3-4 eggs
2 cups cornmeal
1 cup cornstarch
2 tsp cayenne pepper
Salt for seasoning

Preheat fryer or stove-top pot to 375 degrees.

Mix cornstarch, cornmeal and cayenne pepper evenly together, and set off to the side. Whisk the eggs together until fully combined.

Slice okra into medallions, removing the tip and the stem. Mix okra thoroughly into whisked eggs. Transfer to the cornmeal mix and thoroughly coat.

Working in small, manageable batches, fry at 375 degrees, about four minutes, until golden brown. Remove from the fryer and gently season with salt. Serve with remoulade on the side for dipping.

Pair with Juicy Bits

WeldWerks’ Hazy IPA is an easy drinker featuring Mosaic, Citra and El Dorado hops. The flagship brew registers 6.7 percent ABV and is the perfect match for the fried okra dish.

This story is in our January-February print issue. Click here to read the full magazine.