First, completely thaw the okra and pour off any residual liquid.
Pour the buttermilk over the okra and fully coat each piece in the buttermilk.
In a separate bowl mix the flour, cornmeal and salt.
Next, using a strainer spoon, pick up a few pieces of okra at a time, shaking off any extra buttermilk and then place them in the dry mixture.
Then, using your fingers or a separate strainer spoon, coat the okra in the dry mixture.
Once the okra is well coated it, remove it from the dry mixture using the strainer spoon and place it on a plate. Prepare the okra for frying in two to three batches.
Add two to three inches of vegetable oil to a frying pan and heat to medium heat.
Once the oil is hot, add the okra to the pan in large spoon fulls and fry until golden brown, three to five minutes.
Use your spoon to separate the okra during the frying process.
Once the okra is brown, remove it from the pan and place on a paper towel covered dish to soak up any residual oil.