I do believe I was born loving fried okra. Even before I had it the first time, I must have loved it. I don’t know how old I was, but I’m sure my grandmother gave it to me long before she should have. My preference is for a lighter coating on the okra so the taste of the okra is the star and the breading is support cast. But that’s just my taste preference. I like to marinade the okra in buttermilk because the acid in the buttermilk helps tenderize the okra and it adds more flavor to the already flavorful vegetable.
I wash the okra and cut off both ends. Place the cut okra in a plastic bag and cover with buttermilk. Let it sit for at least 30 minutes.
Drain the okra in a collander.
Pour cornmeal seasoned with salt directly on the okra in the collander. Flip the okra up several times to coat it and to shake off the excess. You need to do this over your sink. Well, you don’t have to. I would highly suggest it. You will make a mess. Keep adding cornmeal in batches and flipping unitl you have the desired amount of breading on the okra.
This is the right amount for me.
Test your oil for correct heat before adding a whole batch of okra. Just drop one or two pieces in. It should start cooking as soon as it hits the hot oil. If it’s ready, add in the first batch. It’s very important to stir the okra around as soon as it hits the oil. That will keep it from sticking together so much.
Take up each batch as it gets nice and golden brown. Drain on paper towel. Sprinkle with sea salt while it’s still warm. Eat to your heart’s content.