I like to cut it up into 1/4 inch discs. Salt and pepper it. put a cupful or so of cornmeal mix into a gallon bag. Add the okra discs and shake em til they are coated. Let em sit in the bag for couple minutes while you get your pan ready. I have my grandmother's cast iron pans, so I use them, as the are slicker than any nonstick I've ever seen.
I cover the bottom of the pan with about 1/4 inch of vegetable oil, or the same about of lard or crisco. Turn the heat to medium high. while the pan heats up the oil spoon in a couple TBSP of AP flour and shake one more time (this should be done right before you fry).
When the oil looks shimmery on top, place the entire contents of the bag into the pot even if there is still soe loose cornmeal and flour. Continue to cook and flip utill all okra pieces are crispy and browned sufficiently.
I don't have any measurements on these kinds of recipes cause I learned them by watching my nanny cook them. We just kinda eyeballed it
I have been ignoring my okra for a few days, but this reminds me why I grew it in the first place. Yummy!