Uses a finer corn flour instead of meal for a lighter, crispier Southern coating.
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Place the sliced okra in a medium bowl and pour the buttermilk and optional hot sauce over it, tossing to coat evenly.
In a separate large shallow dish or a gallon-sized zip-top bag, whisk together the corn flour, all-purpose flour, salt, pepper, cayenne, and garlic powder.
Heat about 1 inch of vegetable oil in a heavy cast-iron skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
Drain the okra slightly from the buttermilk and work in small batches to toss the rounds in the corn flour mixture until thoroughly coated.
Shake off any excess flour and carefully drop the okra into the hot oil, being careful not to crowd the pan.
Fry for 3 to 5 minutes, turning occasionally with a slotted spoon, until the coating is golden brown and crispy.
Remove the okra using a slotted spoon and drain on a wire rack set over paper towels to maintain crispness.
Sprinkle with an extra pinch of salt while still hot and serve immediately.
