1. Put 2-3 inches of vegetable oil in a large, heavy sauté pan over high heat. Heat the oil to about 375F. Preheat the oven to 200F.

2. While the oil heats, prep the okra by rinsing it well, shaking it dry, trimming off the stem end and cutting it in half lengthwise. Put the cornmeal in a large plastic bag. Put the okra in the plastic bag and shake to coat it well with cornmeal. Shake off any excess cornmeal.

3. When the oil reaches 375F, fry the okra without overcrowding until it's nicely browned, about 3-4 minutes. (You'll want to work in batches.) Scoop each piece out with a slotted spoon and set it aside on a paper towel-lined plate. Between batches, keep the plate in the oven.

4. Before serving, season the okra with the lemon juice and a light sprinkling of salt and pepper.