Preparation:
Put sliced okra in a bowl, sprinkle with salt (liberally), and cover with very cold water. Refrigerate an hour or so. Drain; roll slices in cornmeal seasoned with salt and pepper until well-coated. Fry in hot oil about 1/2-inch deep until browned and crisp. Drain on paper towels and serve hot. 2 to 4 servings.
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