Fried Okra

• 2 pounds small okra, stem ends trimmed, sliced into ¼-inch-thick slices
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon Kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1 cup buttermilk
• 1½ cups vegetable oil or lard, or as needed

Place the okra in a bowl of ice water for 15 minutes to crisp; drain and pat dry.

Combine the cornmeal, flour, salt, and pepper in a shallow pan. Transfer the okra to a large bowl and toss with the buttermilk. Lift the okra out with a slotted spoon and place in the pan of cornmeal, tossing it around to lightly coat. Transfer the okra to a rack set over a baking sheet.

In a large deep cast-iron or other heavy skillet, heat ¾ cup of the oil over high heat until almost smoking. Add just enough okra to cover the bottom of the skillet in a single layer, without crowding, lower the heat to medium, and cook until golden and crusty on the bottom, about 6 minutes. Turn and cook, tossing the okra once or twice, until well colored and crisp on all sides. With a slotted spoon, transfer to a paper towel-lined sheet pan and season with salt and pepper. Keep warm in a low oven while you continue to cook the okra in batches, adding the remaining oil as needed. Dig in while the okra is warm!