Fried Okra With Remoulade
[Vegan]

To Make the Fried Okra:

1. Fill up a small pot with canola oil, until there are about 1 1/2 inches in depth. Heat it over medium heat.
2. Combine milk and vinegar in a medium bowl and set aside for 5-10 minutes. It will turn into buttermilk.
3. In a bowl, whisk together cornmeal, flour, salt, and cayenne pepper.
4. Spread half of the cornmeal/flour mixture onto a plate.
5. Dip okra in buttermilk, then roll in flour/cornmeal, add the second half of flour/cornmeal to the plate, dip in buttermilk again and roll for a second time in the remaining flour/cornmeal mixture. Make sure the okra is completely covered and to press the cornmeal/flour mixture around the okra.
6. Once you are happy with the temperature of the oil (it should be 350°F), cook the okra in batches. Each batch should take 3-4 minutes. If you don't have a thermometer for the oil, using a slotted metal spoon, place one okra into the oil. It should bubble rapidly and get golden brown in about 3 minutes. If it burns, turn the temperature down a bit, and if it is still blonde, turn it up (you don't want the okra cooking much longer than 4 minutes or it gets mushy).
7. Drain the okra on some paper towel to remove excess oil.

To Make the Remoulade:

1. Mix all of the ingredients together. Taste and adjust spice level, lemon, and salt.