Start by trimming the ends of the okra and slicing them into 1/2-inch pieces.

Place the sliced okra in a bowl and pour in the buttermilk. Let soak for about 10 minutes.

In another bowl, combine cornmeal, flour, salt, black pepper, and cayenne pepper.

Heat about 2 inches of vegetable oil in your pot or fryer to 350°F.

Remove the okra from the buttermilk and let excess drip off. Dredge each piece in the cornmeal mixture.

Carefully drop the coated okra into the hot oil in batches.

Fry the okra for about 3-4 minutes or until golden brown and crispy.

Once cooked, use a slotted spoon to transfer the okra to a plate lined with paper towels.