Okra: slimy or crispy?

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We're getting a lot of okra from our garden now and we love it. I have always chopped it up into about 1/2 inch pieces, toss it with yellow corn meal, salt and pepper and fry it in a little oil. Divine. I've never liked it in soup or stews, too slimy for me. But when I fry it, it comes up crispy and it's like a bowl of candy. Well, I saw recently some okra where the whole pod was fried in one piece. And I thought I'd try it just to see if we liked it. Epic culinary fail. It was awful. There wasn't nearly enough crispy batter and too much slimy insides. I sure hated to throw away that fresh from the garden okra, but at least I didn't cook a big batch. I know many of you don't like okra, but you might if you chopped it up in small pieces, tossed it in yellow corn meal...not white meal and especially not self rising meal!...salt and pepper, then fried it in a some oil. Not too much oil or the corn meal will get mushy instead of crispy. Have you learned anything new with your cooking lately? I'm proof you're never too old to learn.