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Southern Fried Okra
1 lb. okra pods, stem ends cut off, sliced 1/4" thick
salt
cold water
cornmeal
salt and pepper to taste
Put sliced okra in a bowl, sprinkle with salt (liberally), and cover with very cold water. Refrigerate for at least 1 hour. Drain.
Roll slices in cornmeal seasoned with salt and pepper until well-coated. Fry in hot oil about 1/2" deep until browned and crisp. Drain on paper towels and serve hot.
Yield: 2 to 4 servings.
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...."
Rosamond Richardson
CUMBERLAND SAUCE: An English sauce for game, duck and venison, made with red currant jelly, lemon and orange juice and port wine.
