Fry in batches of 7 or 8 okra: Add to the batter and toss with a fork until they are fully coated. Using the fork, pick up the okra one at a time, tap off any excess batter from the fork, and add to the oil. Fry, flipping once, until golden-brown all over, 1 to 2 minutes per side. Use a slotted spoon to transfer to the rack. Squeeze immediately with lemon wedges and remoulade.
