Fried Okra

Usually okra in the box means that I make gumbo in the crockpot at some point.  I'll probably still do that, but this okra was so fresh and so firm that it seemed a shame not to at least try and fry it.  For figuring out a recipe as I went, it turned out well.

Serves 3

3 cups sliced okra
3 tablespoons buttermilk
1 egg
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Dash cayenne pepper
Dash ground mustard
Oil for frying
Salt and pepper to taste

1. In bowl, whisk together buttermilk and egg.  In another bowl, whisk together flour and cornmeal.  Add salt, pepper, cayenne pepper, and mustard to flour and cornmeal.
2. In large saucepan with a flat bottom, heat 1/4-1/2 inch oil over medium high heat.  Heat until flour sprinkled over oil sizzles.
3. Dredge half of the okra pieces in egg-buttermilk mixture, then in flour-cornmeal mixture.  One-at-a-time, drop coated okra pieces into hot oil.  Okra pieces should not touch.  Using a slotted or mesh spoon, turn okra as needed until it is golden.  The okra should take under 5 minutes to turn golden in the oil.  Once okra is cooked, remove it to a plate covered with paper towels.  Sprinkle with more salt and pepper as needed.
4. Repeat step three with remaining okra.  Serve hot.