Step 1: Wash the fresh okra pods thoroughly and pat them completely dry. Trim off the very tips of the stem and the blossom end. Slice the okra into ½-inch thick rounds.
Step 2: In a medium bowl, pour the buttermilk over the sliced okra. Stir gently to ensure all pieces are coated. Let the okra soak in the buttermilk for at least 10-15 minutes.
Step 3: In a shallow dish or a large resealable plastic bag, combine the self-rising cornmeal, all-purpose flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
Step 4: Heat your oil. In a large, heavy-bottomed skillet or Dutch oven, pour enough vegetable oil to reach about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Step 5: Drain the excess buttermilk from the okra. Working in batches, transfer the buttermilk-soaked okra directly into the cornmeal mixture. Toss or shake the bag until each piece is thoroughly coated.
Step 6: Carefully place the breaded okra into the hot oil, ensuring not to overcrowd the skillet. Fry in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
Step 7: Using a slotted spoon, remove the fried okra from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a little extra salt if desired.
Step 8: Serve your crispy fried okra hot and enjoy!