Ingredients

1 pound okra
Buttermilk
1/2 cup flour
1/2 cup cornmeal
Essence, recipe follows
Oil, for frying
Salt and pepper

Directions

With a sharp knife, slice the okra into
1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk.
Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a
shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge
the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra

in the hot oil until golden brown, about 2 to 3 minutes. Fry the okra in batches. Remove
the okra from the oil and drain on a paper-lined plate. Season with salt and
pepper.

Ingredients

Emeril's Essence Creole Seasoning (also referred to
as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients
thoroughly.

Yield: 2/3 cup