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Wash the okra and pat it dry with a paper towel. Set it aside. Line a sheet tray with parchment paper and place a wire rack over the top. The sheet tray and wire rack are for placing the battered okra before frying. Lining the sheet tray will make cleaning up easier. Set the sheet pan to the side will you batter the okra.
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Slice the okra into half inch pieces and place them in a large mixing bowl. Add the buttermilk, garlic salt, and pepper, toss to combine. Let the okra rest in the bowl while you make the cornmeal mixture.
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In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper. Zip the top and toss it around to mix everything together.
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Scoop up about ¼ cup of the okra in a slotted spoon and let the excess buttermilk drip off then place it into the bag with the cornmeal mixture. Zip the top and toss the okra until it is coated in the mixture.
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Using tongs take the okra pieces out one by one and place them on to the wire rack leaving some space between each. Any excess flour should fall off while they are on the rack. Repeat process with the remaining okra until it is all coated.
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Add peanut oil to a deep fryer or to a dutch oven enough to go two inches up the side of the pan. Heat the oil to 375°F.
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Place about a dozen pieces of the okra into the oil at a time and fry for 3-4 minutes until your desired browning. Drain on a paper-towel-lined plate to absorb of any excess oil.
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Repeat with the remaining okra. Serve immediately.