From Aunt Rose.
For another take on this and more on the history of okra, see the post for Yesterdish’s Country Fried Okra.
Mix flour, salt, and corn meal together. Shake well in a paper sack.
Wash okra; either leave whole or cut in about 1 inch pieces. Add some salt and pepper.
Break an egg into it and stir, then pour flour and meal over and fry.
Keep covered at first.