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 until coated.
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. Place the cookie sheet in the freezer for about one hour.
In a large fryer or large roaster, fill the fryer to the suggested line, or fill the roaster about half-way full with cooking oil. Heat oil until hot.
Remove the okra from the freezer, and place one piece of okra on a frying tool or on 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.
You'll have to adjust the heat when frying. You may want to turn the heat down just a little when the okra is almost done and as you're removing it. Then, put one piece in the oil again, and turn your heat up, and when the piece of okra floats, add more okra to fry, until you've fried all the okra. Fry the okra until it's golden brown.
Cool and drain on paper towels, and serve.
A frying tool, or large slotted spoon, is a tool or spoon with a long handle to keep you from getting your hands or fingers too close to the hot oil. DO NOT use a regular spoon, as the handle is not long enough, and oil may splatter and burn you as you're placing the okra into the oil. If you have not fried okra before, or are not experienced working with hot oil, use a pot holder to avoid burns.