Crispy Fried Okra

Method

1. Place the sliced okra in a bowl and pour the buttermilk over it, stirring to coat every piece; let it soak for 15 minutes at room temperature.
2. While the okra soaks, whisk together the cornmeal, flour, salt, garlic powder, cayenne, and black pepper in a wide, shallow dish.
3. Pour the vegetable oil into a heavy pot or deep skillet until it is about 1 1/2 inches deep, and clip a deep-fry thermometer to the side.
4. Heat the oil over medium heat until the thermometer reads 350 degrees F, watching closely as it approaches temperature.
5. Using a slotted spoon, lift a handful of okra out of the buttermilk, letting excess liquid drip off, and drop it into the cornmeal mixture.
6. Toss the okra in the cornmeal mixture until every piece is evenly coated, pressing gently so the coating sticks; shake off any loose excess before frying.
7. Carefully lower the coated okra into the hot oil in small batches, making sure not to crowd the pot, which would drop the oil temperature and cause soggy results.
8. Fry for 3 to 4 minutes per batch, stirring gently once or twice, until deeply golden brown and crisp on the outside.
9. Check the oil temperature between batches and let it climb back to 350 degrees F before adding the next batch.
10. Remove the fried okra with a slotted spoon and drain on a wire rack set over a baking sheet (a paper-towel-lined plate works too, but a rack keeps it crisper).
11. Sprinkle immediately with a little extra salt while still hot, and serve right away; fried okra loses its crunch as it sits.