Features a blend of thyme, oregano, and bell pepper powder for a deep Creole profile.
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Place the sliced okra in a medium bowl and pour the buttermilk over it, tossing to ensure every piece is coated.
In a separate large shallow dish or a gallon-sized plastic bag, combine the cornmeal, flour, thyme, oregano, bell pepper powder, garlic powder, salt, and cayenne.
Whisk the dry ingredients thoroughly to distribute the Creole herbs and spices evenly.
Heat about one inch of vegetable oil in a large heavy skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
Using a slotted spoon, transfer the okra from the buttermilk into the cornmeal mixture, working in batches to avoid crowding.
Toss the okra in the breading until heavily coated, then carefully drop the pieces into the hot oil.
Fry the okra for 3 to 5 minutes, turning occasionally, until the coating is golden brown and crispy.
Remove the okra with a slotted spoon and drain on paper towels; serve immediately while hot.
