After slicing the okra into about ⅛ - ¼-inch thick slices, let the okra rest for 2 to 3 minutes to allow to dry slightly.
Place the okra in a mixing bowl and add just enough buttermilk to lightly coat the okra and mix well.
Toss in the flour to coat followed by the cornmeal. Sprinkle on the cornstarch and toss to coat.
Heat about 3 inches of the oil in a Dutch oven or deep fryer to 350 degrees F.
Place a small batch of the okra in a sifter and sift off the excess flour mixture. Add to the oil and fry for about 2 to 3 minutes or until lightly browned and crunchy, stirring occasionally.
Strain from the oil and place on a paper towel in a warm place. Season immediately, to taste. Serve warm.