1-Getting fried okra just right starts with fresh ingredients and careful steps: First, mix the flour, salt, and pepper in a pie plate or paper bag to create your coating base. In a separate small bowl, whisk the egg and milk together until smooth, setting up for that perfect batter adhesion.

2-Next, dip the sliced okra about 1 to 1 1/2 pounds with caps removed into the egg mixture to coat each piece thoroughly. Then, transfer the okra to the flour mixture for an even coating that will crisp up nicely when fried. Heat vegetable oil in a large cast iron skillet or Dutch oven to around 375 degrees Fahrenheit, making sure it’s hot enough for that golden finish.

3-Now, fry the okra in a single layer, cooking until golden brown on the bottom before flipping carefully. Once browned on both sides, remove with a slotted spoon and drain on paper towels, sprinkling with salt right away for extra flavor. Fry in batches to keep the oil at the right temperature, and you’ll end up with about 6 servings in roughly 12 minutes prep and 8 minutes cooking time. For a link to more crispy treats, check out our apple crisp recipe that pairs well with this Southern favorite.