4 cups Pictsweet Whole Okra, thawed
1 cup buttermilk
1 cup all-purpose flour
1 cup self-rising cornmeal
1 tsp. salt
1/2 tsp. pepper
1.5 qt. vegetables oil, for frying

COOKING DIRECTIONS:

Place okra in a shallow container. Pour buttermilk over okra and set aside. In a bowl, combine flour, cornmeal, salt and pepper; mix well. Carefully roll okra in flour mixture. Place oil in a 5 qt. Dutch oven. (Oil should be deep enough to cover okra.) Preheat oil to 360 F. Gently lower breaded okra into hot oil. Fry 3-5 minutes or until golden brown. Drain well. Serve with cocktail sauce or salsa.