Instructions

1. Heat the Oil: Pour vegetable oil into a deep skillet to about 1 ½ -inch deep. Heat over medium-high until hot (350°F is ideal).
2. Slice okra into ½-inch pieces.
3. Soak: Place the sliced okra in a large bowl. Pour the buttermilk over the okra, stirring to coat well.
4. Mix the Coating: In another bowl, whisk together the self-rising flour, self-rising cornmeal, seasoning salt, and black pepper.
5. Coat the Okra: It’s better to coat the okra in three stages so the breading doesn’t get soggy. Don’t worry I will walk you through this. In a small bowl, place 1 cup of the flour/cornmeal mixture. Coat about 1 to 2 cups of the sliced okra that has been soaked in buttermilk and gently coat with the breading mixture. Once completely coated, place the coated okra onto a baking sheet. Repeat two more times. Using a slotted spoon, transfer the okra from the buttermilk to the flour/cornmeal mixture. Toss until each piece is coated. (Tip: For extra adhesion, place the coated okra in the freezer for 5–10 minutes before frying.)
6. Fry Until Golden: Working in batches, fry the okra until golden brown and crispy, about 3–4 minutes.

Drain: Transfer to a paper towel-lined plate to drain. Sprinkle with a pinch more salt if desired.