Step 1: Prepare the Okra. Wash the fresh okra thoroughly and pat them completely dry with paper towels. This step is critical! Trim off the very tips of the stem and the blossom end. Slice the okra into 1/2-inch thick rounds.
Step 2: Set Up Your Dredging Stations. In a shallow bowl, whisk together the buttermilk and egg. In another shallow dish, combine the cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. Stir well to ensure the seasonings are evenly distributed.
Step 3: Coat the Okra. Working in batches, add the sliced okra to the buttermilk mixture, tossing gently to coat. Let any excess buttermilk drip off. Then, transfer the wet okra to the cornmeal mixture, ensuring each piece is thoroughly coated. Gently press the coating onto the okra slices. Place the coated okra on a wire rack set over a baking sheet, ensuring the pieces don’t touch. Allow the coated okra to rest for 10-15 minutes.
Step 4: Heat the Oil. Pour enough vegetable oil, peanut oil, or canola oil into a large cast-iron skillet or heavy-bottomed pot to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
Step 5: Fry the Okra. Carefully add the coated okra to the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until the okra is golden brown and crispy on all sides.
Step 6: Drain and Season. Using a slotted spoon, remove the fried okra from the oil and transfer it to a plate lined with paper towels to drain excess oil. Immediately sprinkle with a little extra salt while hot.
Step 7: Serve Immediately. This fried okra is best served hot and fresh!