This makes a skilletful, which should be plenty for 3 or 4 people who are also eating bowls of hearty gumbo. If you want to double the recipe, you’ll have to do it in two skillets, or in two batches, straining or replacing the cooking oil to remove little blackened bits.
In a medium bowl, combine the flour, cornmeal, salt, and cayenne. Toss the okra in the buttermilk, drain, then toss in the flour mixture to coat, then spread on a waxed paper–lined tray and put in the freezer. Set a plate lined with paper towels near the stovetop and pour about
Heat the oil over medium-high heat. When it shimmers, add the frozen okra and cook, gently stirring with a slotted spoon every couple of minutes, until nicely browned all over, 5 to 7 minutes. Transfer to the paper towels to drain, sprinkle with salt, and serve.
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