1 pound fresh okra (about 45 small to medium)
1/2 cup all-purpose flour 1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
2 tablespoons milk
Cooking oil for deep-fat frying
Wash okra; trim ends.
Slice okra into bite-size pieces; set aside.
In a medium bowl combine flour, cornmeal, salt, red pepper, and black pepper; mix well.
In a shallow bowl beat together egg and milk.
Dip okra into milk mixture, then into cornmeal mixture; coat well.
Fry about one-third of the okra at a time in deep, hot fat (365 degrees F) for 3 to 4 minutes or until tender.
Remove with a slotted spoon.
Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining okra.
Makes 6 servings.