Wash the okra in cool water in a colander, and trim off both ends.

Cut the Okra in half inch to one inch pieces, and place in a large bowl. Sprinkle with the salt, and toss with hands.

In another bowl,  mix the flour, cornmeal and baking powder, until blended.

Sprinkle the Okra with the flour/cornmeal mixture, and toss until well coated. (Okra should be completely coated, if it isn't, add a little more flour and cornmeal).   Place the Okra on a parchment lined cookie sheet in a single layer, and freeze for about 1 hour.

In a large fryer, or a large roaster, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with cooking oil. 

Heat oil, until hot, about 375 degrees. 

Remove the Okra from the freezer, and place one piece of Okra in a frying tool, or a large slotted spoon, and lower it into the hot oil.  When the Okra floats, and sizzles in the hot oil, the oil is ready. 

Lower the Okra into the hot oil with a frying tool, or a large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full - you want the Okra to have enough room to fry without being crowded in the fryer.  Don't overload your fryer, or roaster.   

Fry the Okra until it's golden brown, and remove to paper towels to drain.  (Frying times will vary depending on what you're frying the Okra in, (Fryer - Roaster, etc) so just watch the color of the Okra, and when it is a golden color, remove from the hot oil). 

Cool a little on paper towels, and serve.  Enjoy!