I like to bread my own with cornmeal and salt and pepper.
The okra that you buy at the store that is frozen and breaded is too much breaded stuff. I just fry it in a little bit of coconut oil and keep turning it until it is all brown on both sides.

I par boil my okra, just slightly. Drain and cool in collander. Mix self rising corn meal and a little flour added, salt and pepper, in a large baggie. shake until okra is well coated. I fry mine in my deep frier.

My Grandma taught me to do it by rolling in flour first, then into egg wash, and finally in cornmeal with salt, pepper and cayenne pepper. Cooking in iron skillet is a must for okra and chicken....Oil must be really hot to set breading and not just soak it up.

cut it into 1" pieces and put in a bowl of buttermilk over night...then roll in crushed ritz crackers!

this is how I used to make it...taught by the ladies way down SOUTH in MS.

I don't like a lot of breading, and I like fried okra really crisp, so I cut up the okra or thaw it out, running water over it and letting it drain really well. I put it in a ziplock bag, then add flour, pepper and salt that has been blended together and shake well. It gives the okra a light coating. I place it in the hot oil and I do not touch or turn it until the part of the okra in the oil is brown and crisp. Than, I turn it, When I take it out, I put it on paper towels in a baking dish or pie pan to drain, then put in a 350 oven for 3-5 minutes (watch closely) to crisp up a little more. Delicious, and the leftovers re-heat well too.

I double dip in an egg/milk mixture and then meal. Then I deep fry.

I love all these suggestions & am going to try it different ways. The idea from jaciqltznok is different. Not heard of using Ritz crackers.

I slice fresh okra into a plastic bag with salt, pepper, and some crushed red pepper. Shake to coat and fry in hot oil. Mm-mmm!

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.