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In a large cast iron skillet or cast iron pot, add oil.
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In a medium bowl, combine cornmeal, flour, Cajun seasoning, black pepper and Cheyenne pepper.
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In small batches dip the okra in the milk, and then dredge in flour mixture to coat well.
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Place okra on a baking pan spread out and let sit for 10 minutes.
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Heat oil, then carefully add small batches of okra to in to the pan and cook until golden brown.
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Remove from oil, drain on paper towels, sprinkle sea salt to taste, and then serve.
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Mix Mustard and Habanera Sauce of a tangy, spicy dip.