Wash and slice fresh okra into ½-inch pieces.
In a bowl, whisk 1 egg with 2 tablespoons of milk.
Toss okra in the egg mixture to coat.
In another bowl, mix 1 cup cornmeal with ½ cup flour, salt, and pepper.
Dredge okra in the cornmeal mixture until well coated.
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Heat vegetable oil in a skillet over medium-high heat.
Fry okra in batches until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Season with extra salt if desired.
Serve hot as a crunchy Southern side
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