1/4 c. all purpose flour
1/4 c. yellow cornmeal
1 tsp. salt
1 lb. okra, cut into 1/4" slices
1 c. vegetable shortening, chilled

Combine the flour, cornmeal and salt in a paper bag. Add the okra and shake to coat each piece. Heat the shortening in a large saucepan over medium heat. Add the okra and cook, stirring frequently, until crisp, about 20 minutes. Remove the okra from the pan with a slotted spoon; drain the slices on paper toweling. Keep the okra in a very low oven until ready to serve.