This was originally a Paula Dean recipe, but I have tweaked it a bit. Please adjust seasonings to your taste. I usually fry the okra in a cast iron dutch oven. Might as well fry some catfish and hushpuppies to go with the okra!
Servings: 4Prep Time: 15 minutes Cook Time: Till Done
1 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cajun seasoning
1 cup all-purpose flour
1/2 cup cornmeal
6 cups or so of oil, for frying (I use canola oil)
2 lbs fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk (ok to substitute milk. I sometimes whisk one egg in with milk)
Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (I never actually measure the oil; just fill the pan about halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, salt, pepper and/or cajun seasoning. Dip okra in milk and then dredge in cornmeal/flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown.
Remove from oil, drain on paper towels. Serve immediately.
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