Fried Okra

By jenlin

Ingredients

• 6 6 6 cups oil, for frying
• 6 6 6 cups oil, for frying
• 6 6 6 cups oil, for frying
• 1/2 1/2 1/2 cup cornmeal
• 1/2 1/2 1/2 cup cornmeal
• 1/2 1/2 1/2 cup cornmeal
• 1 1 1 cup all-purpose flour
• 1 1 1 cup all-purpose flour
• 1 1 1 cup all-purpose flour
• 2 2 2 teaspoons House Seasoning, recipe follows
• 2 2 2 teaspoons House Seasoning, recipe follows
• 2 2 2 teaspoons House Seasoning, recipe follows
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 2 2 1/2-inch pounds fresh okra, sliced 1/2-inch thick
• 2 2 1/2-inch pounds fresh okra, sliced 1/2-inch thick
• 2 2 1/2-inch pounds fresh okra, sliced 1/2-inch thick
• 1/2 1/2 1/2 cup buttermilk
• 1/2 1/2 1/2 cup buttermilk
• 1/2 1/2 1/2 cup buttermilk

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.