1 lb okra 2 cups buttermilk 2 cups self-rising cornmeal oil Rinse okra and slice. Discard stems and tips. Pour buttermilk over sliced okra; cover and chill 30 minutes. Remove okra from buttermilk. Dredge okra in cornmeal. Pour oil to a depth of 2 inches in a Dutch oven or large skillet. Heat oil to 375 degrees. Fry okra in batches until golden brown, about 4 minutes.