Rinse and slice the okra into ½ inch rounds.

Soak the sliced okra in buttermilk or milk for a bit.

Mix cornmeal and a little flour in a bowl.

Add a pinch of salt, pepper, and smoked paprika (if using) to the breading mixture.

Coat the soaked okra in the cornmeal mixture, shaking off the excess.

Heat oil in a skillet over medium-high heat. Test with a crumb to ensure the oil is hot.

Fry the okra in small batches for about 3-4 minutes, flipping until golden brown.

Remove with a slotted spoon and drain on paper towels, sprinkling with extra salt immediately.

Keep fried okra warm in an oven if needed while cooking the rest.