To jazz up your fried okra, add some chopped green tomatoes (mine were turning a bit pink, but not ripe) and cubed firm tofu.
Toss the okra, tomatoes, and tofu with one small handful all purpose flour, one small handful cornmeal, one small handful chickpea flour, and salt and Cajun seasoning (I used Tony Chachere's unsalted) to taste. Sorry, I can't give you any more exact measurements. You'll be fine, really. If you are xgfx, leave out the wheat flour and use a little more cornmeal and chickpea.
Heat oil in a heavy cast iron skillet. You want this hot enough to fry, but not too hot. You may need more oil than you might think. Fry slowly, turning regularly with a spatula, until everything is nice and crispy, and just shy of burned in a few places. Patience, patience. This takes a little time. Enjoy!