Simplest Fried Okra

1. 1

   Place the sliced okra in a large bowl filled with cold water and refrigerate for 1 hour.

2. 2

   Remove okra from water, drain (okra may feel sticky, but don't rinse; this is what will bind the cornmeal to each piece), and toss (one small batch at a time) into the cornmeal.

3. 3

   Meanwhile, heat several inches of oil in a deep, heavy-bottomed pot. Drop in one cornmeal coated okra coin to test oil; if it sizzles the oil is hot enough.

4. 4

   Fry the okra in small batches until golden brown.

5. 5

   Remove using a long handled slotted spoon and drain on paper towels. Sprinkle with salt while still hot and serve.

No additional tips available.