Step 1

Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.

Step 2

Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.

Step 3

In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.

Step 4

Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.

Step 5

Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.

Step 6

Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.