Crispy Fried Okra
4 cups fresh okra, cut into 3/4- to 1-inch rounds, stem end discarded
1 egg, slightly beaten
2 to 3 tablespoons milk or water
1 cup cornmeal
1/2 cup flour
1 teaspoon salt
1/2 teaspoon fresh pepper
Wash and cut up okra put in a large mixing bowl.
Beat egg with 1 to 2 tablespoons of milk or water together in small bowl. Pour over the cut okra and toss until the okra is well coated.
In another large bowl, mix together the cornmeal, flour, salt and pepper. Add in the wet okra (try not to add in the extra egg/milk coating), and toss until the okra well coated with the dry mix. Set aside.
Fill a small saucepot 2/3 full of oil. Do not exceed 2/3 or oil will bubble over during frying. Heat oil over medium high heat. Using a fry/candy thermometer, heat oil to 385ºF.
Use a large slotted spoon to safely add coated okra down into the hot oil. The okra will sink to the bottom at first, then rise to the top when ready to take out. Fry up from 1 to 2-minutes, until light to golden brown. Scoop out okra with a slotted spoon, drain into a strainer that is set inside a bowl. Or drain on a plate lined with a paper towel. Remove extra bits from the oil between batch cooking to keep the oil from smoking.