Ingredients

Serves 6 to 8 as a garnish

　　Canola oil, for deep-frying

　　1 1/2 cups fine yellow cornmeal

　　Kosher salt and freshly ground black pepper

　　1/2 pound okra, sliced 1/4 inch thick

　　

Step 1

Heat 2 inches of canola oil in a deep sauté pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.

　　

Step 2

Pour the cornmeal into a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper and then toss in the cornmeal. Fry the okra in batches, turning once, until golden brown, about 2 minutes. Transfer with a slotted spoon to the paper towels and season with salt. Serve hot.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.