How to Make It
Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl.
Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.