Mix cornmeal and salt. Set aside.

Placed okra in a large bowl. Pour in buttermilk and mix until all okra pieces are coated.

Place about 1/3 of the okra and buttermilk mixture in a gallon size plastic storage bag. Add in some of the cornmeal and keep shaking and adding cornmeal until it’s coated.

Dropped the cornmeal coated okra into a large skillet containing hot cooking oil that is at least 2 inches deep. Stir continuously. Cook until golden brown and remove with a slotted spoon. Put okra on several thicknesses of paper towel so it will drain well.

Keep repeating the steps until and cook in batches.

Sprinkle with salt while the okra is still warm.

Serve immediately.

Be sure to scoop all the little cornmeal crunchies from the pan as you are removing the okra. Don’t throw that away! It’s just as good as the okra.