Fried Okra

Every once in a while, Clyde craves fried okra.  Since it is impossible to be had here, his sister, Sara Warne gave me a fun recipe.  It is easy and doesn't stink your house up with fried oil because you shallow fry them.

Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil

On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag).  Mix the cornmeal and flour together.  Toss the cornmeal/flour mixture in the bag with the okra.  Pour into a colander with fairly large holes and sift the excess off.  In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons).  Bring the oil up to heat - just until it starts to shimmer (I put it on med-high).  In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the  middle of the time (it might take a bit longer).  Drain on a paper plate with paper towels.  When all of the batches are finished, serve with a sprinkling of coarse salt over the top.  This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be.  Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished.  This will help keep their crunch.