Originally Posted by
frankenfab
freezin the snot, [smilie=l:
yup, the okra has enough moisture already. I have learned that, freezing or not, if you flour and then let the batteree sit for a while, you will see areas that soak up all the flour and are all wet again. If you are patient and shake and let rest a couple times, you will get better battering. the freezer can help the batter cling better.
Most of the time I follow the advice of "experts" (like me) that alot of times it is better to season after cooking. For one thing, if you do multiple batches with seasoned batter/flour, the oil gets dirty/salty much faster, and I really do think the food tastes better if seasoned afterward. Some things are good with just salt and pepper, or nothing at all.