Step 1

Set a large heavy pot over medium-high heat. Pour the oil into the pot and place a cooking thermometer on the side of the pot, with the tip down in the oil. Set a paper towel lined holding plate to the side of the stove.

Step 2

Check the temperature every couple of minutes as you prep the recipe. When it reaches 375 degrees F, turn the heat down to medium to maintain.

Step 3

Set out two shallow bowls. In one bowl, mix the cornmeal, flour, 1 teaspoon salt, garlic powder, smoke paprika, and pepper. Mix and set aside. In the second bowl whisk together the egg, milk, and ½ teaspoon salt.

Step 4

Cut the tops off the okra pods. Then cut each pod into half inch rounds. Toss the chopped okra pieces into the egg mixture. When you get down to the thin tip of the okra pod, discard.

Step 5

Toss the okra pieces in the egg mixture. Mix well to coat. Then working in batches, drain off the egg mixture and toss the pieces into the cornmeal breading.

Step 6

Once the oil is at 375 degrees F, shake the excess breading off the okra and gently place half in the fry oil. Stir and fry for 3-5 minutes, until the okra is golden-brown. If you want it very crispy, make sure to fry at least 4 minutes.

Step 7

Use a skimmer to move the fried okra to the holding plate. Then repeat with the second batch.

Step 8

Serve immediately or keep warm in a warming drawer or low temperature oven.