1 lb. okra
1/2 tsp. salt
1 1/2 c. buttermilk
2 c. self-rising flour
Vegetable oil

Wash okra and drain well. Remove tip and stem ends; cut okra into 1 inch slices. Sprinkle okra with salt; add buttermilk, stirring until well coated. Let stand 15 minutes; then drain okra well and dredge in flour. Deep fry okra in hot oil (375 degrees) until golden brown. Drain on paper towels. Yield: 6 servings.