Wash the fresh okra thoroughly and slice it into 1/2-inch pieces.

Place the sliced okra in a mixing bowl and pour in the buttermilk.

In a separate bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper.

Remove the okra from the buttermilk, allow excess to drip off, and toss it in the cornmeal mixture.

In a large skillet, pour enough vegetable oil to cover the bottom and heat over medium-high heat.

Once the oil is shimmering, carefully add the coated okra in batches and fry until golden brown, about 3-4 minutes per side.

Use a slotted spoon to remove the fried okra and transfer it to a plate lined with paper towels.

Serve the fried okra hot, garnished with a sprinkle of salt.