Rinse okra pods and pat dry thoroughly with paper towels. Trim the stem tips (about 1/4 inch) without cutting into the pods themselves. Cut pods into 1/2-inch thick rounds and place in a medium bowl.

Buttermilk soak

Add buttermilk and 1 tsp hot sauce to the bowl with the sliced okra. Stir to coat, then let sit 10–15 minutes. This tenderizes and adds flavor while helping the coating adhere.

Make dredge

In a shallow wide bowl or pie plate, whisk together the all-purpose flour, yellow cornmeal, fine cornmeal (if using), 1 tsp salt, 1 tsp black pepper, smoked paprika, garlic powder and cayenne (if using). Mix thoroughly so spices are evenly distributed.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/4 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a pinch of dredge sizzles and browns gently within 10–15 seconds.

Dredge okra

Working in batches of about 1/3 to 1/2 cup of okra (do not overcrowd), lift okra from the buttermilk, allowing excess to drip back into the bowl, then place into the dredge and toss or press lightly so each piece is evenly coated. Shake off excess.

Fry

Carefully add a single layer of dredged okra to the hot oil. Fry, stirring gently or turning occasionally with a slotted spoon, until golden brown and crisp, 3–4 minutes per batch depending on size. Maintain oil temperature around 325–350°F; adjust heat to avoid burning and to keep consistent cooking.

Drain and season

Use a slotted spoon to transfer fried okra to a paper-towel lined baking sheet or wire rack set over a sheet pan. Immediately season with a light sprinkle of salt. Repeat with remaining okra, replenishing oil heat between batches as needed.

Finish

If you want extra crispness, place all fried okra on a wire rack in a 200°F (95°C) oven for 5 minutes before serving. Serve hot with lemon wedges alongside the remoulade sauce.

Remoulade Sauce

While the okra soaks or fries, make the remoulade. In a small bowl combine mayonnaise, Creole or Dijon mustard, prepared horseradish, fresh lemon juice, sweet pickle relish, hot sauce, paprika and Worcestershire sauce. Stir until smooth.

Fold in the finely chopped scallion and parsley. Taste and adjust seasoning with salt and black pepper, or more lemon or hot sauce to balance acidity and heat. Refrigerate until ready to serve; sauce can be made up to 1 day ahead.

Portion about 2 tablespoons of remoulade per serving for dipping. Serve chilled or at cool room temperature with the hot fried okra.