Wash and slice the okra into 1/2 inch pieces.

In a mixing bowl, combine the cornmeal, salt, black pepper, and paprika.

Dip each okra piece into the buttermilk, then coat with the cornmeal mixture.

In a frying pan, heat the vegetable oil over medium-high heat until hot.

Carefully add the breaded okra to the hot oil in batches, frying until golden brown, about 3-4 minutes per side.

Use a slotted spoon to remove the fried okra and drain on paper towels.

Serve hot as a snack or side dish.