1 lb fresh okra (cut into ½ inch slices)
¾ cup buttermilk
1½ cups self-rising white cornmeal mix
1 tsp salt
1 tsp sugar
¼ tsp ground red pepper
Vegetable oil
Toss okra and buttermilk in a large bowl. In a separate bowl, stir together cornmeal mix, salt, sugar, and ground red pepper. Use a slotted spoon to remove okra from buttermilk. Dredge in cornmeal mixture and place in a wire-mesh strainer, shaking off the excess.
Pour oil 1" deep in a large, deep cast-iron skillet or Dutch oven. Heat to 375°. Fry okra in batches for about 4 minutes or until golden, turning once. Drain on paper towels and keep warm. Sprinkle lightly with salt before serving.
Optional: serve with a side of remoulade sauce.
