Thank you so much for posting this variation of fried okra. I love the simplicity and I also love that the okra is not all breading. It's been my go-to recipe for fried okra since I first tried it! Delicious!
There are two ways to cook fried okra, and this is the way that my Alabama side of the family always did it. It's not the "fully coated" way that is described in the earlier review. What you're raised with just tastes right, so I understand her not understanding or liking this way. But this is lighter than deep fried and tastes more like the okra. The sprinkled cornmeal still adheres to the okra and adds some crunch, the pepper adds kick, and there's not as much oil absorbed into the dish. It's really delicious!
The cooking technique is very odd. I cannot fathom putting the cornmeal in the skillet. I have made fried okra for years. I coat the okra in cornmeal, salt and pepper by placing the cut slices in a plastic bag and shaking gently. Okra slices are then fried in a single layer in hot oil. Try to turn pieces only one time. Drain on paper towels. Fried okra is yummy served with stewed yellow squash, pan sautéed ham slices, a green salad, and cornbread made with a little bit of sugar. In the summer, serve with cantaloupe slices. Mmm good!