Evenly pour the okra in a shallow dish, and then let it soak in the buttermilk. Add additional buttermilk if needed to be sure it’s all covered.

Beat the eggs in a medium sized bowl.

Combine the cornmeal, flour, salt, and pepper in another medium sized bowl.

Using a deep skillet or Dutch oven, fill it half way with oil. If you are using a Dutch oven, fill it enough to cover the okra; this may end up being about ¼ way full.

Begin to warm up the oil to medium-high heat.

Place the okra in the eggs, and then dip in the cornmeal mixture. Be sure the okra is fully coated.

Place the okra immediately into the oil.

Let it fry on each side for about 5-10 minutes or until browned.

Continue for all okra, adding more oil if needed.

Place the fried okra on a paper towel lined plate to drain the excess oil and grease.

Add additional salt to taste before serving.