Trim the stems and thin tips from the fresh okra pods. Cut the okra crosswise into 1/2-inch pieces.
In a medium bowl, lightly beat the eggs with ½ teaspoon salt. Add the okra and mix well to coat with the egg. Let soak for 10 minutes.
In a large cast-iron skillet, heat 3/4 inch of oil until a deep-fry thermometer registers 375°F.
Meanwhile, in a gallon-size zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon salt, black pepper, and cayenne pepper (if using). Seal the bag and toss to combine.
Once the oil is ready, use a slotted spoon to remove the okra from the egg mixture, draining off as much egg as possible, and add to the bag with the breading. Seal the bag, trapping some air inside, and toss well to coat the okra. Working in 2 batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate. Sprinkle with salt, if you like.
