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1.
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Make the remoulade: Whisk together the mayonnaise, mustard, green onion, celery, parsley, capers and juice, Tabasco, salt, pepper and paprika in a small bowl.
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Taste and adjust seasoning if necessary; it should have some zing.
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Set aside or refrigerate if youre going to use it later.
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2.
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Heat the oil in a deep pot over high heat until its about 360 F on a frying thermometer.
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If you dont have a thermometer, drop in a small cube of bread once the oil seems hot.
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If it sizzles happily and turns crisp and brown after about 30 seconds, the oil is ready to go.
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3.
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Whisk together the flour, cornstarch, salt and pepper in a medium bowl.
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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; its a forgiving batter).
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Whisk in the Tabasco garlic sauce.
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4.
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When the oil is ready, drop a handful or two of okra into the batter mixture.
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Stir to coat the okra in the matter and lift the okra carefully into the oil with a slotted spoon.
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Fry in batches, without crowding, for about a minute and a half, or until the batter is crispy.
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Remove okra with a clean slotted spoon onto paper towels to drain.
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Serve hot with remoulade sauce while you finish frying the rest of the okra.
