Step 1

In a medium bowl mix the flour, cornmeal, salt and pepper and set aside.

Step 2

In a seperate bowl beat the egg and buttermilk and set aside.

Step 3

Wash and slice the okra into 1/4" thick slices. Throw away the very end pieces.

Step 4

Bread the okra by first dipping it in to the buttermilk mixture then in to the flour and cornmeal, pressing the breading on well.

Step 5

Transfer the breaded okra to the countertop or another bowl and allow it to sit for a couple of minutes before frying. It helps the breading stick. Heat the oil while they sit.

Step 6

In a 9-inch heavy skillet like cast iron, heat the coconut oil over medium-high heat about 5 minutes. Test the oil's readiness by dropping in one okra piece. If it fries immediately, the oil is ready.

Step 7

Fry the okra in three or four batches. Place them in the oil and allow them to sit undisturbed for one minute before turning and avoid tossing it a lot so the breading doesn't fall off.

Step 8

Transfer to a paper towel lined plate and sprinkle with salt. Serve warm.