Fried Okra

• 2 pounds small, firm okra
• 1/2 cup well-shaken buttermilk
• 1 large egg
• Dash of hot sauce
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• Sea salt and freshly ground black pepper
• Canola oil, for frying

1. Preheat the oven to 200F.
2. Line a rimmed baking sheet with a brown paper bag.
3. Rinse and drain the okra, trim the stem ends, and cut the pods crosswise into 1/2-inch rounds.
4. Place the buttermilk, egg, and hot sauce in a shallow bowl and whisk to combine.
5. Combine the cornmeal, flour, and salt and pepper to taste in a separate shallow bowl and stir to mix.
6. Pour about 1/2 inch of canola oil into a large skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
7. Working in batches, dip the okra into the buttermilk mixture, shake off any excess, and toss in the cornmeal mixture to coat.
8. Separate the pieces to prevent clumping.
9. Carefully place the okra in the oil and fry, turning once or twice, until golden brown all over, 3 to 4 minutes.
10. Use a slotted spoon to transfer the fried okra to the prepared baking sheet to drain.
11. Place in the oven to keep warm and repeat the process with the remaining okra.
12. Sprinkle with additional salt, if desired, and serve hot.

firm okra, wellshaken buttermilk, egg, hot sauce, yellow cornmeal, allpurpose, salt, canola oil

Taken from www.epicurious.com/recipes/food/views/fried-okra-383737 (may not work)