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1
Line a plate with paper towels and set by the cooktop.
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2
Combine the okra and buttermilk in a bowl.
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3
Combine the cornmeal and flour in a second bowl.
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4
Using a slotted spoon, remove the okra from the liquid, letting the excess buttermilk run back into the bowl.
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5
Place the okra in the flour mixture and toss to coat.
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6
Heat the oil in a large cast-iron skillet over medium-high heat until it reaches 350F on deep-fat thermometer.
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7
(You can also test the heat by sprinkling a bit of flour into the hot oil to see whether it bubbles.)
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8
When the oil is hot, add a large spoonful of okra to the skillet.
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9
(Dont add too much at once or the oil will cool down and the okra wont cook properly.)
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10
Cook until brown and crisp, 3 to 5 minutes.
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11
Using a slotted spoon, transfer the cooked okra to the prepared plate.
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12
Repeat with the remaining okra.
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13
Season with salt and pepper.
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14
Serve immediately.
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15
Frying can be messy, but not if you are prepared.
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16
Set up a frying center in the kitchen (chefs call it a station) that lets you easily move from marinating the fish to the dry ingredients to the hot oil.
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17
Line a plate or baking sheet with paper towels and place it by the pot to receive the fried fish, a clean and efficient system.
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18
Only dredge what you can fry at a time: dont coat all the fish and then start frying; the coating will become dense and gummy.
