DR JoseSPiano:
My mom's recipe for fried okra includes chilling the fresh okra in the refrigerator. Wash it and then slice it. There's less "goo" when it's chilled.
Mix equal amounts of flour and corn meal and place in a bag (paper or plastic). Season, if you desire. Add the chilled, sliced okra. Shake vigorously.
Return it to the refrigerator until you're ready to fry it. You can, of course, continue by frying the okra (until golden brown) in a pan of oil (we use Canola), but I like giving the okra a bit more time in the refrigerator while coated. I believe it allows the flour coating to adhere to the okra (helped by the okra's own "juicygummy goos"). I usually heat the oil over "medium" heat and cook the okra without reducing heat.
Drain on a paper bag. Serve/consume immediately thereafter.