1-1 1/2 tsp. salt
4 c. sliced okra
1 c. cornmeal
1 c. oil for frying

Salt okra to taste; roll in cornmeal. Heat half the oil in a heavy skillet and fry half the okra until brown, stirring occasionally. Drain on paper towels. Heat remainder of oil and fry rest of okra. Yield 8 servings.