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
2 to 4 servings
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