Wash sliced okra in warm/salty water. Rinse in warm/clear water.
Thoroughly pat dry with thick paper towels or a clean kitchen towel. Set aside.
Pour buttermilk into a medium sized bowl. Set aside.
DO THIS STEP IF A THICK BREADING IS PREFERRED.
In a separate zippered bag or bowl, combine white cornmeal mix, coarse ground black pepper, salt, and garlic seasoning blend (if using).
Drop okra chunks into bowl of buttermilk. Remove with a slotted spoon. Drain excess.
DO THIS STEP IF A THICK BREADING IS PREFERRED.
Roll okra chunks in cornmeal mixture until evenly coated. Set aside.
Pour vegetable oil into a large skillet. Warm over low-medium heat until sizzling hot, but not smoking (1-2 minutes). Drop ONE battered okra chunk into the hot oil. If it sizzles, add enough okra chunks to create a single layer.
Turn heat up to medium.
Fry 2 to 3 minutes OR until golden brown.
Flip over and fry 2 to 3 more minutes OR until golden brown.
Drain on paper towels.
Repeat until all okra has been fried.
Serve hot or warm.