Instructions:
- Trim the stem ends off the okra pods. Slice the okra crosswise into ¼-inch rounds. Pat dry if necessary; avoid washing right before breading.
- Set up the dredging stations: In the first bowl, whisk together 1 cup buttermilk and the optional ½ cup of flour. In the second bowl, thoroughly whisk together 1 cup cornmeal, ¾ cup flour, salt, pepper, paprika, and cayenne.
- Heat 2 cups of frying oil in a large, heavy-bottomed skillet (cast iron preferred) over medium-high heat until the oil reaches 375°F (190°C).
- Working in small batches, dip the okra into the buttermilk mixture, letting excess drip off. Immediately transfer to the dry cornmeal mix, tossing well to ensure thorough coating. Gently shake off any excess dry mixture.
- Carefully place the breaded okra into the hot oil, ensuring not to overcrowd the pan. Fry for 4–6 minutes, turning occasionally, until deeply golden brown and crisp.
- Remove the okra with a slotted spoon or spider and transfer immediately to a wire rack set over a baking sheet. While still hot, sprinkle lightly with additional salt if desired.
- Repeat the coating and frying process with the remaining batches, monitoring and maintaining the oil temperature between fries.