With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain
. Place 1 quart of oil in a saucepan
. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge
the okra in the seasoned flour/cornmeal
mixture, coating the okra
completely. Fry the okra in the hot oil until golden brown, about 2 to 3 minutes. Fry
the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper.