In a mixing bowl, combine the sliced okra with buttermilk and egg. Stir to coat.

In another bowl, mix together cornmeal, flour, salt, black pepper, and paprika.

Remove the okra from the buttermilk mixture, allowing excess to drip off, then dredge in the cornmeal mixture until well coated.

Heat the vegetable oil in a frying pan over medium-high heat. Fry the okra in batches until golden brown, about 3-4 minutes per batch.

Use a slotted spoon to transfer the fried okra to a plate lined with paper towels to drain excess oil.

Serve hot as a side dish or appetizer.