Fried Okra

Directions

1. 1
   Place the okra in a bowl of ice water for 15 minutes to crisp; drain and pat dry.
2. 2
   Combine the cornmeal, flour, salt, and pepper in a shallow pan.
3. 3
   Transfer the okra to a large bowl and toss with the buttermilk.
4. 4
   Lift the okra out with a slotted spoon and place in the pan of cornmeal, tossing it around to lightly coat.
5. 5
   Transfer the okra to a rack set over a baking sheet.
6. 6
   In a large deep cast-iron or other heavy skillet, heat 3/4 cup of the oil over high heat until almost smoking.
7. 7
   Add just enough okra to cover the bottom of the skillet in a single layer, without crowding, lower the heat to medium, and cook until golden and crusty on the bottom, about 6 minutes.
8. 8
   Turn and cook, tossing the okra once or twice, until well colored and crisp on all sides.
9. 9
   With a slotted spoon, transfer to a paper towel-lined sheet pan and season with salt and pepper.
10. 10
    Keep warm in a low oven while you continue to cook the okra in batches, adding the remaining oil as needed.
11. 11
    Dig in while the okra is warm!