1 lb Okra
1/2 ts Salt
1 1/2 c Buttermilk
2 c Self-rising cornmeal
Vegetable oil

Wash okra and drain well. Remove tip and stem end; cut okra into 1/2 inch slices. Sprinkle okra with salt; add buttermilk, stirring until well coated. Let stand at least 15 minutes; then drain okra well. Dredge in corn meal. Deep fry okra in hot oil at 375 degrees F until golden brown; drain on paper towels.