Take some okra and wash and slice fresh okra into 1/2-inch rounds; pat dry thoroughly.
To soften, boil okra slices in buttermilk for a minimum of half an hour.
Mix flour, cornmeal, spices, salt, and pepper in a bowl; mix it well.
Properly thoroughly coat the okra that has been soaked in buttermilk by coating it in the flour mixture.
Let the oil get heated, and then put the vegetables.
Fry okra slices in bunches for 3–4 minutes on each side, or until brown and crispy.
Place the chosen toppings on buns, top with crispy okra, sprinkle with sauce, and serve right away.