In a mixing bowl, combine the buttermilk, hot sauce and eggs. Mix well. Add the okra and season with the salt and turn to coat evenly, and let sit for 30 minutes. In another mixing bowl, combine the flour and corn meal. Mix well and season with the Essence. Heat the oil in a large skillet to 360 degrees F.
Dredge each piece of okra in the seasoned flour coating completely. Fry the okra in batches for about 2 to 3 minutes, turning once to evenly brown. Remove the cooked okra, and drain on a paper-lined sheet pan. Sprinkle some Essence over the cooked okra. Continue to cook the okra in batches until all the okra is cooked. Serve while hot with the Tomato Marmalade.
Yield: 6 to 8 servings