Fried Whole Okra with Remoulade

1. Make the remoulade: Whisk together the mayonnaise, mustard, green onion, celery, parsley, capers and juice, Tabasco, salt, pepper and paprika in a small bowl. Taste and adjust seasoning if necessary; it should have some zing. Set aside or refrigerate if you’re going to use it later.
2. Heat the oil in a deep pot over high heat until it’s about 360 F on a frying thermometer. If you don’t have a thermometer, drop in a small cube of bread once the oil seems hot. If it sizzles happily and turns crisp and brown after about 30 seconds, the oil is ready to go.
3. Whisk together the flour, cornstarch, salt and pepper in a medium bowl. Slowly pour in the club soda, whisking until you have a thin batter with just a few lumps (you may not need quite all of the club soda; it’s a forgiving batter). Whisk in the Tabasco garlic sauce.
4. When the oil is ready, drop a handful or two of okra into the batter mixture. Stir to coat the okra in the matter and lift the okra carefully into the oil with a slotted spoon. Fry in batches, without crowding, for about a minute and a half, or until the batter is crispy. Remove okra with a clean slotted spoon onto paper towels to drain. Serve hot with remoulade sauce while you finish frying the rest of the okra.