1 lb. okra
Salted ice water
Yellow cornmeal
Salt, to taste
Black pepper, freshly ground, to taste
Oil, for deep frying

Wash okra well. Trim caps. Slice into 1/2 inch pieces. Soak 15 minutes in salted ice water. Drain. While oil is heating to 350°F, roll okra in cornmeal seasoned with salt and pepper. Dredge only a few pieces at a time, making sure to coat each piece well. Drop small batch at a time into hot oil. Fry until okra floats on surface and is crispy golden brown. Remove from oil with slotted spoon. Drain on paper towels or absorbent brown paper. To keep okra warm while frying batches, place in single layer on baking sheets lined with paper towels. Place baking sheets in warm oven.