Heat oil in a skillet to medium/medium-high heat.
Wash, trim and slice okra into ¼ inch rounds. Set aside.
Add buttermilk to a mixing bowl and set next to slice okra.
Add flour, cornmeal and Old Bay seasoning to a resealable bag. Shake to mix and set next to the bowl of buttermilk.
To assemble, dredge the okra in buttermilk, then drop it into the resealable bag of flour/cornmeal. Repeat until all okra has been added to the bag. Seal the bag and shake to coat the okra.
Working in batches (so as not to overcrowd the pan), add about a quarter of the prepared okra to the skillet. Fry until golden brown, using a fork to stir and flip the okra as necessary so that it cooks evenly on both sides.
When golden-brown, scoop the okra out onto a plate that has been lined with paper towels, sprinkle with salt and eat immediately. Enjoy!
