Fried Okra

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• 1 pound okra
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 cups 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 375F until golden brown; drain on paper towels.
Serves 4 to 6.
Recipe from Telephone Pioneers Cookbook - Mississippi Chapter