Place the okra in a single layer on paper towels. Pat the tops with additional paper towels.

Stir together the buttermilk, beaten egg,  and hot sauce in a shallow bowl.

In a large paper bag, shake together the flour, bread crumbs, cornmeal, salt, garlic-herb seasoning, and pepper.

Dip the okra in the buttermilk mixture.  Scoop out a handful with your hands and allow excess to drain off.

Place the okra into the bag of cornmeal mixture and shake to coat fully on all sides.

Shake off excess and place on a plate.  Set aside.

In a Dutch oven or deep-fat fryer, heat 2-inches of oil to 375 degrees.  Use a thermometer to monitor the temperature of the oil.

Use a spider to lower some of the okra into the fat.  Cook for 1 ½-2 ½ minutes on each side until golden on all sides.

Use the spider to scoop out the okra.  Place paper towels to drain.

Season while hot with salt and pepper.

Repeat with remaining okra.

Serve warm with ranch dressing, hot sauce, or ketchup.