CRISPY OKRA

CRISPY OKRA
Serves 6 to 8 as a garnish
Canola oil, for deep-frying
½ cups fine yellow cornmeal
Kosher salt and freshly ground black pepper
½ pound okra, sliced ¼ inch thick

1. Heat 2 inches of canola oil in a deep sauté pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
2. Pour the cornmeal into a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper and then toss in the cornmeal.
Fry the okra in batches, turning once, until golden brown, about 2 minutes. Transfer with a slotted spoon to the paper towels and season with salt. Serve
hot.