Everyday Southern Fried Okra

The Best Okra in Lynchburg

• 2 boxes (10 oz each) frozen sliced okra or 3 cups sliced fresh or frozen okra
• 2 cups self-rising cornmeal mix
• Vegetable oil for frying
• Black pepper to taste
• Salt to taste

Thaw and drain the frozen okra in a colander. Gently roll okra a few at a time in cornmeal and coat each piece evenly. Set aside about 30 minutes to 1 hour to dry.

Heat 1/2 inch of oil in a large skillet to 375 degrees F. Add batches of okra to the hot oil in a single layer. Gently roll the pieces with a fork or slotted spoon until the okra is browned on all sides. Remove with a slotted spoon and drain on paper towels. Season with salt and serve immediately.