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1. In a small bowl, combine cut okra, salt, pepper and
buttermilk. 2. Let sit for about five minutes then drain into
a strainer. In another larger bowl combine corn flour and
flour. 3. Toss okra into flour mixture. Working with your
hands or a fork, separate the pieces of okra so that all the
pieces get covered. Depending on how wet your okra is, you
may need to add a little more flour and/or corn flour.
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4. Heat one inch of oil in a large heavy-duty pan over medium-high
heat. Test the oil by adding one piece of okra; it should bubble
immediately as soon as you add it to the pot (350 F).
5. When the oil is hot, add the okra (you may need to cook it in
two batches). Fry, occasionally rotating until light golden brown.
6. Remove to a pan lined with newspaper and paper towels. Lightly
salt and serve hot. You can fry the okra ahead of time then heat it
up in a hot oven for five minutes right before serving. A
convection oven is very helpful if you want to get it back to the
original crispiness.
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