Fried Okra

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.