How to Make It
In a medium saucepan, combine the buttermilk, garlic, Tabasco and 1 tablespoon of salt and bring to a simmer. Remove from the heat and let steep for 10 minutes. Using a slotted spoon, remove the garlic and discard. Let the buttermilk cool completely.
Set a rack over a baking sheet. In a large bowl, whisk the flour with the cornmeal, cayenne, black pepper and 1 1/2 teaspoons of salt. Dip the okra in the buttermilk, letting the excess drip back into the pan, then dredge in the cornmeal mixture. Transfer the coated okra to the rack.
In a large saucepan, heat 1 1/2 inches of canola oil to 350°. Working in batches, fry the okra until golden, about 4 minutes. Using the slotted spoon, transfer the okra to paper towels to drain; sprinkle with salt. Serve the fried okra right away, with jalapeño pepper jelly.