LISA'S FRIED OKRA
Okra
Canola oil
1 to 2 cups of white corn meal (not self-rising)
Turn oven to warm (200 degrees).
Wash as many okra as you want to serve. Cut off the tops and discard. Slice pods thinly (about 1/4 to 1/2 inch) and set aside.
Cover bottom of cast iron skillet about 1/4-inch deep in oil. Heat to medium high. Put meal in a lunch-size brown paper bag. Add okra to meal, about a cup at a time. Close the top of the bag and gently shake until okra slices are evenly coated with a light layer of meal. When oil in pan is hot enough (you can test it by throwing in a few slices to see if they sizzle), add coated okra until the bottom of the pan is covered with a single layer. Cook until the okra is brown, then turn. Avoid turning too often. When it's good and brown, remove from pan with a slotted spoon and place on a newspaper-covered cookie sheet. Place in oven to stay warm. Repeat until all of the okra is fried. Salt it lightly and serve.
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