re: Fried okra recipe

I find that putting just enough buttermilk so as to coat the okra but not soak it is best for the perfect breading shell. Too much and it clumps. Equal parts corn flour, ap, corn meal, and semolina. Seasoned with s&p, garlic and onion powder and some paprika.

Toss the okra (I prefer cut in half on bias to the rings) in minimal bmilk, bread and fry immediately. Oil has to be properly heated as well.