Lady's finger is coated in seasoned cornmeal (polenta), then fried until golden.
Using this recipe with some minor modifications allowed me to prepare better fried okra than my mom! Instead of plain cornmeal I used a pre-mixed cornmeal, four, salt mixture. I also added a little bit of buttermilk to the egg mixture. I'm sure the use of flour along with the cornmeal is the secret to keeping the batter on during cooking. Another secret is to make sure your oil is good and hot before adding the okra. - 26 Aug 2006 (Review from Allrecipes US | Canada)
This was good,I'm not a huge fan of cornmeal though,it's too gritty,I found that a combo of 3/4 flour and a 1/4 cup cornmeal works just fine,also I soak mine in milk instead of egg,the eggs much to thick and the okra puts off its own thickness in the milk,after its done soaking the milk mixture's as thick as an egg....with a garden full of okra,I've fried my fair share this summer - 21 Aug 2002 (Review from Allrecipes US | Canada)
Oh my goodness, this was the best ever! It turned out perfectly. It was my first time making fried okra, so I paid close attention to the prior reviews and this is what I did.....I used frozen okra and let it thaw about half way. I beat an egg and mixed in equal parts milk. I poured the partially thawed okra in the bowl of egg/milk and I gently stirred to coat. I actually stirred it every 5 min or so and let it soak for about 15 min. I used half corn meal and half flour with salt and pepper, I then put it all in a large zip lock bag. I added the egg washed okra to the corn meal and gently tossed to coat. I cooked it in crisco in my 'fry daddy' until it was golden brown. I was careful not to stir, but I did dunk the okra down with the back of a spoon after about a minute of cooking. This was absolutely perfect, just like my grandpa used to make in his old cast iron skillet. After loosing him last summer at the age of 94, I thought that I would never taste this wonderful veggie again. Thanks for posting the recipe and thanks to all who gave 'tips' on how to make it with better success! - 18 Jan 2007 (Review from Allrecipes US | Canada)