In another large bowl, combine flour, cornmeal, salt, black pepper and cayenne pepper.
Place sliced okra in buttermilk and gently stir to coat well. Dredge coated okra in flour and cornmeal mixture.
Pour about 1-inch of vegetable oil in a large skillet and heat to 375 degrees F. Fry in batches until golden brown. Remove with a slotted spoon and place on a plate lined with paper towels to drain. Serve immediately.