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1
With a sharp knife, slice the okra into 1-inch slices.
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2
Season the okra with salt and pepper.
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3
Marinate the okra in buttermilk.
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4
Marinate for 30 minutes and drain.
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5
Place 1 quart of oil in a saucepan.
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6
Heat the oil.
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7
In a shallow dish, mix the flour and cornmeal together.
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8
Season the flour with Essence.
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9
Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely.
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10
Fry the okra in the hot oil until golden brown, about 2 to 3 minutes.
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11
Fry the okra in batches.
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12
Remove the okra from the oil and drain on a paper-lined plate.
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13
Season with salt and pepper.
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14
Combine all ingredients thoroughly.
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15
Yield: 2/3 cup
