Fried Okra

Soak in Buttermilk: Pour the buttermilk over the sliced okra. Stir to ensure all pieces are coated. Let it sit for 10 to 15 minutes; the acidity of the buttermilk helps neutralize the okra's natural mucilage (slime) and acts as a binder.

Prepare the Dredge: In a wide, shallow dish, whisk together the yellow cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper.

Bread the Okra: Using a slotted spoon, scoop the okra out of the buttermilk, letting the excess drip off. Toss the okra into the cornmeal mixture in batches, tossing vigorously until every piece is dry and heavily coated. Shake off excess breading.

Heat the Oil: In a deep cast-iron skillet or Dutch oven, pour oil to a depth of 1.5 inches. Heat the oil to 350°F (175°C) over medium-high heat.

Fry: Carefully drop the breaded okra into the hot oil. Do not overcrowd the pan; fry in batches. Fry for 4 to 5 minutes, stirring occasionally with a slotted spoon, until the crust is deep golden brown and crunchy. Remove and drain on a wire rack or paper towels. Serve hot.