Instructions:
- Prepare the okra by trimming the tops and slicing into uniform 1/4-inch thick rounds. Keep the okra as dry as possible.
- Set up the dredging stations: In one shallow bowl, whisk together the buttermilk and eggs (Wet Station). In a second shallow bowl, thoroughly combine the flour, cornmeal, salt, pepper, paprika, and cayenne (Dry Station).
- Heat the frying oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure accuracy; this temperature is critical for crispness.
- Working in small batches, coat the okra: lightly toss in the Dry Station mixture, shake off excess, briefly dip into the Wet Station mixture, and return to the Dry Station, pressing gently to form a thick, even coating.
- Carefully lower the coated okra into the hot oil, ensuring not to overcrowd the pan (this prevents the oil temperature from dropping). Fry for 3–4 minutes, turning occasionally, until deep golden brown and crisp. Maintain oil temperature above 325°F (160°C).
- Remove the crispy okra with a slotted spoon and transfer immediately to a wire rack set over a baking sheet. Sprinkle lightly with an extra pinch of salt while hot.
- Repeat steps 4 and 5 with the remaining okra, allowing the oil to return to temperature between batches. Serve immediately.