Begin by placing the sliced okra into a small bowl. Pour the beaten egg over the okra, ensuring that all pieces are sufficiently covered. Allow the okra to sit in the egg for a duration of 5 to 10 minutes.

In a separate, medium-sized mixing bowl, combine the cornmeal, table salt, and freshly ground black pepper. Mix the ingredients until they are evenly distributed.

Pour the vegetable oil into a large skillet. Place the skillet over medium-high heat, allowing the oil to warm until it reaches the appropriate temperature for frying.

One by one, remove the okra pieces from the egg mixture, allowing any excess egg to drip off. Proceed to coat each piece of okra evenly in the cornmeal mixture.

Once the oil is adequately heated, carefully introduce the coated okra into the skillet. Continuously stir the okra to ensure even cooking. Observe the okra closely, and once it begins to take on a light brown hue, reduce the heat to medium. Continue to cook the okra until it reaches a deep golden color.

Upon reaching the desired level of crispness and coloration, remove the okra from the skillet and place it onto paper towels to remove any excess oil.

It is recommended to serve the fried okra immediately to ensure optimal taste and texture.