Prep

• Trim the stem ends from the okra without cutting into the seed pods.
• Slice the okra into approximately 3/4-inch rounds.
• Place the sliced okra in a large bowl and pour the buttermilk over it. Toss until every piece is lightly coated.
• In a separate shallow bowl, combine the cornmeal, flour, kosher salt, smoked paprika, garlic powder, black pepper, and cayenne. Stir until evenly mixed.
• Add the seasoned coating to the bowl of okra and toss until all of the pieces are thoroughly coated.

Cook

• Add the shortening and bacon grease to a large cast-iron skillet or heavy-bottomed pot.
• Heat the oil to 375°F.
• Working in small batches, carefully add the coated okra to the hot oil, leaving enough room between pieces so they fry evenly.
• Cook, stirring occasionally, until the coating is crisp and the okra is deep golden brown, about 4 to 6 minutes per batch.
• Transfer the fried okra to a paper towel-lined plate or wire rack to drain.
• Allow the oil to return to 375°F before frying additional batches. Add more shortening and bacon grease if needed, reheating before continuing.

Assemble

• Serve immediately while hot and crisp.
• Sprinkle with an additional pinch of kosher salt if desired.