Wash and dry the 1 lb fresh okra sliced into 1/2-inch rounds thoroughly with paper towels — excess moisture will cause the coating to slide off. Slice into 1/2-inch rounds, discarding the stem ends.

Place the sliced fresh okra sliced into 1/2-inch rounds in a mixing bowl and pour the 1 cup buttermilk over it. Toss to coat, then let it soak for at least 5 minutes (up to 20 minutes is fine). This helps the coating stick and mellows any sliminess.

In a separate shallow dish or mixing bowl, whisk together the 1 cup yellow cornmeal fine or medium grind, ½ cup all-purpose flour, 1 tsp kosher salt, ½ tsp black pepper freshly ground, ½ tsp garlic powder, ½ tsp paprika, and ¼ tsp cayenne pepper (if using) until evenly combined.

Pour the 3 cups vegetable oil into a large heavy-bottomed pot or cast iron skillet to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F. Use a meat thermometer for accuracy — too cool and the 1 lb fresh okra sliced into 1/2-inch rounds absorbs oil; too hot and the crust burns before the inside cooks.

While the oil heats, working in batches, lift the 1 lb fresh okra sliced into 1/2-inch rounds from the 1 cup buttermilk with a slotted spoon, letting the excess drip off. Toss the 1 lb fresh okra sliced into 1/2-inch rounds pieces in the 1 cup yellow cornmeal fine or medium grind mixture until evenly and generously coated. Shake off any large excess.

Carefully lower a batch of coated 1 lb fresh okra sliced into 1/2-inch rounds into the hot oil — do not crowd the pan. Fry in 2–3 batches, about 2 to 3 minutes per batch, stirring gently once or twice, until deep golden brown and crispy.

Use a spider strainer or slotted spoon to transfer the fried 1 lb fresh okra sliced into 1/2-inch rounds to a plate lined with paper towels. Immediately season with a pinch of kosher salt while still hot.

Allow the oil to return to 375°F between batches before frying the next round. Repeat until all fresh okra sliced into 1/2-inch rounds is fried.

Serve immediately while hot and crispy.