- 1 (14 oz) bag of frozen okra
- 3/4 c corn meal
- 1/4 c all purpose flour
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne
- 1 tsp salt (divided use)
- 1/4 tsp black pepper
- 1 large egg
- 1/2 c cultured buttermilk
- high temperature oil
- Completely thaw the okra in refrigerator. Rinse, drain, and place on clean toweling until dry.
- Cut pods in half or in 1/2-inch pieces.
- In a shallow bowl, lightly beat the egg. Add buttermilk and 1/2 teaspoon of the salt. Blend well.
- In another shallow bowl, whisk together the corn meal, flour, paprika, oregano, cayenne, remaining half-teaspoon salt, and pepper.
- In batches, dip okra in buttermilk mixture, then dredge in cornmeal mixture. Place on holding dish. Continue until all the okra is breaded.
- In a heavy pot or skillet, place 2-inches or more of the high temperature oil. Heat on medium high. Oil is ready when one piece of breaded okra sizzles and bubbles in the hot oil.
- Using slotted spoon or spider, drop a batch of okra in the oil. (I put about one-fifth in at a time.) Fry and turn 2-3 minutes or until golden brown.
- Remove okra to a rack or wire sieve over a tray or plate. Once drained a few minutes, transfer to a platter. Repeat with remaining okra.
- Serve hot as is, or with tartar sauce (a simple mixture of mayonnaise and sweet relish) or your favorite dipping sauce.