Cut the top off the Okra and cut into 1/4-slices. Mix the beaten egg with the water and toss with the Okra in a large bowl, coating well. Add the salt and pepper to the cornmeal and add it to the Okra, coating well again. Heat the oil in a skillet. Add a handful or two of Okra to the heated oil. Don't crowd the pan. Use a slotted spoon to keep the Okra seperated. When browned remove to a paper towel. Repeat until all the Okra is browned.
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