Southern Fried Okra - garden fresh and oh so good!

This is what I call a true Southern delicacy and I fry up batch once a year. Tonight's the night. Some friends are coming over, one bringing his special cornbread and it will be an old-fashioned supper. I think I'll also cook a pot of white beans and serve some sweet pepper/onion relish, maybe some crispy coleslaw, homemade pickles, and guess they will expect a dessert. One of my friends dearly loves coconut, so we'll have coconut pie if anyone wants it. Wish you could all join us. Have a wonderful day.
1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
2/3 cup all-purpose flour
1-1/2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable Oil
Wash and slice okra; pat dry with paper towels. Cut into 1/2 inch pieces; discard tops and stems. Combine eggs and buttermilk; add okra, and let stand for 10 minutes. Combine flour, cornmeal, baking powder, salt and pepper. Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a deep fat fryer and heat to 375 degrees. Fry okra until golden brown. Drain on paper towels, salt to taste and serve immediately.