Deep-Fried Okra

• 1 large egg
• 13 cup milk
• 2 cups dry bread crumbs
• 3 cups corn oil
• 1 pound okra, rinsed and cut into 1/2-inch pieces
• Salt and pepper

1. In a large bowl, whisk together egg and milk.
2. Place bread crumbs in a second large bowl.
3. Heat oil in a heavy 12-inch skillet over medium-high heat until oil is hot enough to toast a bread crumb in 30 seconds.
4. Toss half the okra in the egg mixture until thoroughly coated (use your hands or, if you must, a spoon).
5. Pick up large handfuls (or slotted spoonfuls) of the okra pieces, letting the excess liquid drip back into the bowl.
6. Transfer okra to the bowl with bread crumbs and toss until coated.
7. Add okra to hot oil and cook until well browned, about 5 minutes.
8. Remove okra with a slotted spoon and drain on paper towels.
9. Repeat with remaining okra.
10. Season with salt and pepper and serve hot.

egg, milk, bread crumbs, corn oil, okra, salt

Taken from cooking.nytimes.com/recipes/7513 (may not work)