submitted by butterflydog
1 pound okra pods, stem ends cut off -- sliced 1/4" thick
salt and pepper -- to taste
Put sliced okra in a bowl, sprinkle with salt (liberally), and cover with
very cold water. Refrigerate
for at least 1 hour. Drain; roll slices in cornmeal seasoned with salt and
pepper until well-coated.
Fry in hot oil about 1/2-inch deep until browned and crisp. Drain on paper
towels and serve hot.
Yield: 2 to 4 servings
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