Buttermilk Fried Okra

1 lb fresh okra, cut into 1/2-inch-thick slices or whole (remove tops)

 1/4 cup buttermilk

 1 1/2 cups self-rising white cornmeal mix

 1 tsp salt

 1 tsp sugar

 1/4 tsp ground red pepper

 Vegetable oil, for frying



Stir together okra and buttermilk in a large bowl.

  Stir together cornmeal mix and next 3 ingredients in a separate large bowl.

  Remove okra from buttermilk, in batches, using a slotted spoon.

  Dredge in cornmeal mixture, and place in a wire mesh strainer. Shake off excess.

Pour oil to a depth of 1 inch into a large, deep cast-iron skillet or Dutch oven.

  Heat oil to 375 degrees (using a candy or frying thermometer). Fry okra, in batches, 4 minutes, or until golden, turning once. Transfer okra to a paper towel-lined plate and drain any excess oil.