Yield: approximately 4 servings
1 pound fresh okra, stem ends trimmed and sliced
½ cup yellow cornmeal
2 teaspoons kosher salt
1 teaspoon ground black pepper
1. In a large bowl, combine okra, cornmeal, salt, and pepper, stirring to combine.
2. In a large cast-iron skillet, pour oil to a depth of ½ inch; heat oil to 375°. Fry okra, in batches, until golden brown. Remove from pan, and drain on paper towels. Serve immediately.
Note: For an extra-crispy texture, okra can be cooked until almost black.