Step by step

Method

4 steps

1. 1

   Trim stems from 1 pound fresh okra and slice into ½-inch rounds (or use frozen sliced okra — thaw and pat very dry). Season with salt and pepper. Optional: toss with a splash of buttermilk or a beaten egg so the coating sticks. Mix ¾ cup cornmeal with ¼ cup flour, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika or Cajun seasoning.

2. 2

   Toss okra in the cornmeal mix until every piece is coated. Heat ½ inch neutral oil in a heavy skillet to about 350°F (a bit of coating sizzles right away).

3. 3

   Fry in batches without crowding 3–5 minutes, stirring once or twice, until deep golden and crisp. Okra should look browned at the edges, not pale and greasy. Drain on a rack or paper towels; salt lightly while hot.

4. 4

   Serve immediately with hot sauce, ranch, or next to fried fish and greens. You want crispy fried okra with a light cornmeal crunch — not slimy steamed okra or greasy soggy coating.