I don't bread mine before cooking, so mine turns out differently. I think you taste the okra more my way. I slice the fresh okra about 1/2 in. thick. Drizzle some oil in a hot skillet and add the okra and some chopped onion. Saute over med./low heat, covered, but stirring often until okra is tender. (Add enough oil to keep it from sticking too much.) Add salt to taste and then sprinkle on corn meal, stirring and adding until okra is well coated with cornmeal. Add some butter to help it crisp as it finishes frying. Leave cover off during this stage and fry until the cornmeal is crispy. This is not the same as the deep fried stuff at restaurants, but you can enjoy the real taste of okra (but no slime). Sometimes I add some freshly chopped tomatoes just before the okra gets tender.