2 pounds fresh okra (about 4 cups sliced)
2 cups stone-ground yellow cornmeal (Lamb’s is the best)
½ teaspoon sea or kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (plus more to taste, optional)
5 cups peanut oil
Rinse the whole okra pods under cold water, drain, pat dry, trim tops, and cut into ¼-inch pieces on the bias. Set aside, salt lightly, and let stand at room temperature for at least 20 minutes. The salt will bring out the “goo” in the okra, allowing the cornmeal to adhere even better—making the crust just a bit crispier.
Place the cornmeal, ½ teaspoon salt, black pepper, and cayenne into a resealable zip-top plastic bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
Add enough peanut oil to a 12-inch stainless steel sauté pan to completely cover the bottom of the pan about ⅓ inch deep. Place over medium-high heat and bring the oil to 375°F. Add the okra and fry until golden brown, turning once and replenishing oil as needed, approximately 5 minutes.
Remove the okra from the pan with a slotted spoon or spatula to paper towels to drain. Season with more salt, if desired, and allow to cool for 1 to 2 minutes before serving.
Makes 6 to 8 servings