Recipe for the best fried okra this side of the Mississippi

Since I've dedicated myself to livin' the okra life, I felt compelled to make sure you had a good recipe for this delicacy. Since the tender age of about 8, I have been a connoisseur. My hometown of Newnan, GA, had restaurants run by Mr. Golden (I kid you not, and he cooked like he owned that name) on Savannah Street. We ate there many Sunday afternoons, and there was fresh fried okra on a BUFFET. Did you hear that? Buffet. I would get a plate of okra with a little side of turkey and dressing. (If you immediately started counting calories, fat grams and gluten content--bite me.)

I moved away and Twelve Savannah moved up to Main Street in the form of a slightly less glamorous meat-n-three joint called Goldens on the Square. One time for Christmas, my mom got a whole pan of fried okra for me for dinner. I'm sure I shared, and I'm sure there were other gifts, but they paled in comparison. A little salty, says my husband. Pish posh.

Golden's on the Square, Newnan, GA

It's been years since I've had my Golden's okra now, but I recently discovered a new recipe that is almost even better. Follow all steps as described. And bask in my awesome cooking skills.

1. Clear several days off your personal calendar.
2. Find a friend or family member to accompany you.
3. Pack a swimsuit, flip flops, shorts and sunscreen (advise friend to do the same).
4. Set your GPS for Hilton Head Island, SC
5. If driving is not an option, purchase a plane or train ticket (trust me)
6. Upon driving onto the Island, take the toll road (trust me)--Cross Island Parkway
7. Go directly to KENNY B's Cajun Seafood Hut (it's not a hut)
8. Eat all the fried okra. All of it. It's the best fried okra this side of the Mississippi*
9. Change into your swimsuit. Apply sunscreen liberally.
10. Beach yourself like a whale and fondly remember the okra.
11. Repeat for your next meal.
12. Find a hotel to sleep it off.

*If this blog thing ever turned into a career, surely I could do a "best fried okra" tour of the southern US and write it off as business expense, right? Can I get an AMEN!?

It's a whole plate o' goodness.

Other items of note concerning okra:

• If you cannot get to Hilton Head and need a fix, here are some recipes and here is Paula Deen's.
• If you want to get crazy with okra and NOT fry it (I don't understand you, but we can still be friends.), here are Southern Living's takes on it.
• If you don't want the mess or time-consumption, Cracker Barrel will do in a pinch. I get two sides to cover my bases.
• If you just want to fry some up at home, you must get the PICTSWEET version in the frozen food section of your grocery store. But please, for the love, add some fresh onions in around the 10-minute mark. And Tony Chachere's seasoning. And treat them like hash browns...you have to put them in really hot oil on medium high heat and just leave them alone for at least five-seven minutes. Flip them all over at once. No stirring. Bonus points if you flip them individually with a fork. Then add the onions. When fully cooked, drain on a paper plate lined with paper towels. Serve hot.
• We'll cover the merits of cornmeal versus flour batter at a later time. I'm livin' la vida okra here, people. I'm done for today.