Okra fried in rendered bacon fat for an extra layer of savory Southern flavor.
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Place the sliced okra in a medium bowl and pour the buttermilk over it, stirring to ensure every piece is coated.
In a separate shallow dish or large gallon-sized bag, whisk together the cornmeal, flour, salt, pepper, paprika, and cayenne.
In a large cast-iron skillet, melt the bacon grease over medium-high heat and add enough vegetable oil to reach a depth of about 1/4 inch.
Using a slotted spoon, lift the okra from the buttermilk, letting excess liquid drip off, and toss it into the cornmeal mixture.
Shake the okra in the breading until thoroughly coated, then tap off any excess flour to prevent the oil from burning.
Carefully place the okra in the hot skillet in a single layer, working in batches to avoid crowding the pan.
Fry for 3 to 5 minutes, turning occasionally with a spatula, until the coating is deep golden brown and crispy.
Drain the fried okra on a wire rack or paper towels and sprinkle with an extra pinch of salt while still hot.
