Preheat oil in a large pot. Use a deep fry thermometer to ensure safe temperature. Ideal frying temperature is 350 degrees F.
Wash okra and cut off ends. Then slice into about ½ inch slices. Soak pieces in buttermilk for a few minutes. Drain well and let most of the buttermilk drain off.
In a separate bowl, combine the cornmeal, flour, and spices. In batches, transfer okra to cornmeal mix, coating well. Then move straight to the fryer.
Fry okra for 3 to 4 minutes per batch. Don't add too many pieces to the pot at once or it might overflow. Work in batches.
Okra is done when it's golden brown. Remove immediately and drain on a few paper towels. Season with a sprinkle of salt.
Notes
Optionally, you can serve these with a dipping sauce like ranch or a spicy mayo, but they are great with zero dipping sauce as well.