Old-Fashioned Southern Fried Okra

While you can put this on the table as a part of dinner, I sometimes use these as appetizers that my guests can eat while I finish cooking.

Vegetable oil for frying

1 pound fresh or frozen okra, sliced ¾ inch thick

1 cup buttermilk

1½ cups self-rising cornmeal

½ teaspoon salt

Preheat the fryer to 350 degrees, or pour ½ inch oil into a large skillet and heat over high to 350 degrees. Place the okra in a large bowl. Pour the buttermilk over it and let set for 5 minutes. Put the cornmeal in a large zip-top bag. Drain the okra and add it to the cornmeal. Shake the bag until the okra is well coated, adding more cornmeal if needed. Add the okra to the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel and sprinkle with salt.

Makes 6 servings.