FRIED OKRA
Makes 8 to 10 servings
Vegetable oil, for frying
2 cups plain yellow cornmeal
½ cup all-purpose flour
2 tablespoons Creole seasoning
2 teaspoons seasoned salt
½ teaspoon ground red pepper
¾ cup whole buttermilk
1 large egg, lightly beaten
1 pound fresh okra pods, stemmed and cut crosswise ½ inch thick
1. In a large cast-iron skillet or Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°.
In a shallow dish, combine cornmeal, flour, Creole seasoning, seasoned salt, and red pepper. In another shallow dish, whisk together buttermilk and egg. Working in batches, dip
