Cut the okra into 1/2 inch slices, set aside. In a medium sized mixing bowl, whisk together the buttermilk, hot sauce, garlic powder and egg. In a separate bowl, combine the cornmeal with the flour and Cajun seasoning.
Dip the okra into the buttermilk, let excess buttermilk drip off and then dredge in the flour mixture. Fry in batches for 3 or 4 minutes, or just until golden brown. Remove from the oil onto a paper towel lined plate and sprinkle with additional salt or Cajun seasoning to taste. Serve hot.
WE LIKE TO DIP OURS IN MAYO MIXED WITH ZATARAIN’S CONCENTRATED LIQUID SHRIMP & CRAB BOIL TO TASTE (ADDING A LITTLE BIT AT A TIME IT’S STRONG).
