Fried Okra

A Half order of Fried Okra with Spicy Ranch 
& Creole Mustard dipping sauces at Lucille's Smokehouse Bar-B-Que  

Lucille's Smokehouse Bar-B-Que Copycat Recipe

6 cups oil, for frying
1/2 cup cornmeal
1 cup all purpose flour
2 teaspoons House Seasoning, (recipe follows)
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2 inch thick
1/2 cup buttermilk

Heat oil in a large, heavy bottomed skillet or Dutch oven to 350 degrees. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.