On Mon 18 Jul 2005 10:06:18p, levelwave wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> Jill, I pan fry sliced okra with a coating mixture of seasoned flour
>> and cornmeal. It's crunchy on the outside, and I like it even better
>> than deep fried.
>
> That's 'zactly how I've always cooked Okra and normally how better
> southern restaurants prepare it. If it's deep friend and completely
> surrounded by batter then it's most likely frozen prepared okra.
>
> Soaking okra that's been cut-up in cold water for about 30 minutes
> removes most of the slime. Rinsing will remove the rest...
>
> ~john
>

Thanks, John. I'll add that note to the recipe!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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