1-First: mix the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a pie plate or paper bag for the dry coating. In a separate bowl, whisk the egg and 1/4 cup of milk together to create the wet mixture. Coat the sliced okra, which should be 1 to 1 1/2 pounds with caps removed, in the egg mixture in batches to ensure even coverage.

2-Next: transfer the coated okra to the flour mixture and coat it thoroughly. Heat about 1 inch of vegetable oil in a skillet or Dutch oven until it reaches 375°F (190°C), which is crucial for that perfect crisp. Fry the okra in a single layer until it’s golden brown, flipping it with a spoon for even cooking, then remove it with a slotted spoon to a paper towel-lined plate and sprinkle with a bit more salt.

3-Continue: frying the remaining okra in batches to keep the oil at the right temperature and avoid sogginess.